Easy Parmesan-Roasted Cauliflower Florets Recipe
Description
This is the cauliflower recipe I make on repeat all winter. The cauliflower emerges tender and golden, shrouded with near-burnt onions and salty crisp parmesan.
Ingreadient :
- 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
Direction :
- 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.
