makes 2-4 servings
1 medium head cauliflower
1 medium onion, sliced into thick wedges
4 fresh thyme sprigs
4 unpeeled garlic cloves
3 tablespoons olive oil
fine sea salt
freshly ground black pepper
1/4 cup freshly grated Parmesan
1. Preheat the oven to 426 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. Cut the head of cauliflower into florets; cut each floret in half. Place the florets in a large bowl. Add the sliced onion, thyme, garlic cloves, and olive oil. Gently toss to combine.
3. Spread the mixture onto the prepped baking sheet. Season liberally with salt and pepper.
4. Roast in the oven for 30 minutes, carefully flipping the cauliflower with a spatula about halfway through the cooking time.
5. Sprinkle with the Parmesan, and continue roasting for 10 minutes more. Serve warm.