I’m always looking for yummy cauliflower recipes since it’s so good for you (filled with nutrients, antioxidants, fiber, and cancer-preventing potential).  I hated cauliflower growing up (I think it was just steamed with little to no seasoning – blech!)  Now I do love it, roasted or puréed.  This is a tasty recipe, but next time I might lower the cooking temp from 425 to 400 degrees (as you can see, my florets got pretty charred!)

Parm Roasted Cauliflower

Recipe from Bon Appetit.

Parmesan-Roasted Cauliflower

Serves 4.


1 head cauliflower

1 medium onion, sliced

4 thyme sprigs

4 unpeeled garlic cloves

3 tablespoons olive oil

kosher salt and freshly ground pepper

1/2 cup grated Parmesan cheese


Pre-heat oven to 425°. 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, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.