Note: This may take a bit of trial and error to get just right — I find 30 minutes for the first bake, and 10 minutes once the parm has been added to be about right, but even with this shorter cooking time, the onions emerge near burnt—some in fact are burnt. I love this flavor, but I know it’s not everyone’s thing. I suggest trying this once as written, then making adjustments accordingly for the next time around. You may have better luck reducing the oven temperature down to 400ºF or so.
- 1 head cauliflower, cut into florets
- 1 medium onion, sliced
- 4 sprigs thyme
- 4 garlic cloves, unpeeled (I use 8 — however many you use, try to use fat ones, to ensure, soft spreadable roasted garlic butter in the end)
- 3 to 4 tablespoons olive oil or grapeseed oil (I use 4)
- Kosher salt and freshly ground black pepper
- ½ cup grated Parmigiano Reggiano
- Preheat oven to 425°F. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes—check after 30 minutes. Note: See notes above. I find 30 minutes to be consistently right for me, but every oven is different, so start checking at the 30 minute mark.
- Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender and golden, about 10 minutes.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: cauliflower, roasted, oven, parmesan, garlic, thyme