PARMESAN ROASTED CAULIFLOWER (for four)
1 head cauliflower
1 sliced medium onion
4 thyme sprigs
4 unpeeled garlic cloves
3 tablespoons olive oil
freshly ground black pepper
½ cup freshly grated Parmigiano-Reggiano
- Preheat the oven to 450*.
- Cut 1 head cauliflower into florets. Toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves and 3 tablespoons olive oil. Season with kosher salt and freshly ground black pepper.
- Roast, tossing occasionally until almost tender 15 to 20 minutes. Sprinkle with ½ cup Parmesan, toss to combine, and roast until cauliflower is tender, 5 to 10 minutes longer.
adapted from Bon Appetit Magazine February, 2013