parmesan-roasted cauliflower

June 2, 2016

prep time: 10 minutes      cook time: 40-50 minutes       total: 50-60 minutes       servings: 4parmesan-roasted-cauliflower

1 head of cauliflower, cut into florets
1 medium onion, sliced
4 sprigs of thyme
4 garlic cloves, unpeeled
3 T olive oil
kosher salt and freshly ground black pepper
1/2 c grated parmesan cheese


  1. preheat oven to 425 degrees.
  2. toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil.
  3. season with salt and pepper.
  4. roast, tossing occasionally, until almost tender, 35-40 minutes.
  5. sprinkle with parmesan, toss to combine, and roast until cauliflower is tender, 5-10 minutes longer.


i had been looking for a good roasted cauliflower recipe and this might be it. i think i went a little crazy with the amount of parmesan cheese i used because this ended up being a little on the salty side. (i didn’t measure the amount of parmesan i sprinkled on top, so i’m not sure if 1/2 c is too much or not enough.)

it was pretty tasty though and such an easy recipe to follow. i didn’t use an onion this time; i wonder how that would affect the texture and taste of the cauliflower… maybe make it more moist… maybe enhance the flavor of the cauliflower? i guess i’ll find out next time !

i normally use a rimmed sheet pan, but i ran out of aluminum foil, so i used a glass casserole dish instead; i think i like using that better  because the edges aren’t as shallow and made mixing/tossing a whole lot easier… although it is a little more messier to clean up.


One Response to “parmesan-roasted cauliflower”

  1. Love this recipe! 💛

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