Ingredients
1 head cauliflower, cut into florets
1 medium onion
4 thyme sprigs
4 unpeeled garlic
3 tablespoons olive oil
Kosher salt
Freshly group black pepper
1/2 cup grated Parmesan
Preparation
Preheat 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
