Parmesan-Roasted Cauliflower

Adapted from BonAppetit


Serves 4 as a side

1 medium head cauliflower, cut into small florets

4 shallots, peeled and quartered (or 1 medium onion, sliced)

4 unpeeled garlic cloves

4 thyme sprigs

3 tablespoons olive oil

1 teaspoon fine grain salt

Ground black pepper to taste

½ cup / 2 oz / 50 gr grated Parmesan cheese


Preheat oven to 425°F (220°C) and place a rack in the middle.

Toss on a large rimmed baking sheet cauliflower florets, shallots, garlic cloves, and thyme sprigs with olive oil, salt, and pepper.

Roast in the oven, tossing occasionally, until golden and almost tender, about 35 to 40 minutes.

Sprinkle with Parmesan cheese, and roast for further 10 minutes.

Serve warm.