Recipe adopted from the Bon Appetit Test Kitchen.
Growing up, I can't say that cauliflower was something I ever remembered enjoying. No matter where I had it, it was always steamed and had little to no seasoning. I'm proud to say that this recipe has changed my opinions on the vegetable from here on. The fact that the cauliflower is roasted (alongside some onions) instead of steamed brings out their natural sugars and gives them a comforting, rustic feel and look. In addition, the fresh thyme and garlic add their aromatic qualities and bring the vegetable to a new level. If you're a picky eater (especially towards vegetables), I challenge you to give this side a try.
1 head cauliflower, cut into florets
1 medium onion, sliced
4 thyme sprigs
4 unpeeled garlic cloves
3 tablespoons olive oil
Kosher salt and pepper, to taste
1/2 cup freshly grated Parmesan
Preheat oven to 425° F.
In a large bowl, coat the cauliflower, onion, thyme, and garlic with olive oil, and generously season with salt and pepper. Transfer to a rimmed baking sheet, making sure it isn't over crowded. If the pan is too full, the vegetables will only steam, rather than color and caramelize Roast for 35 minutes (or until almost tender), making sure to toss occasionally. Toss with grated Parmesan, and roast for an additional 10 to 12 minutes, or until tender and caramelized.