Parmesan-Roasted Cauliflower

Parmésan-Roastéd Cauliflowér

Thé combination of méaty, caramélizéd, roastéd cauliflowér floréts and somé just-this-sidé-of-burnt onions has bécomé our go-to wintér sidé dish récipé.

INGREDIENTS

• 1 héad cauliflowér, cut into floréts
• 1 médium onion, slicéd
• 4 sprigs thymé
• 4 garlic clovés, unpééléd
• 3 tabléspoons olivé oil
• Koshér salt and fréshly ground black péppér
• ½ cup gratéd Parmésan

RECIPE PREPARATION

Préhéat ovén to 425°. Toss cauliflowér floréts on a largé rimméd baking shéét with onion, thymé, garlic, and oil; séason with salt and péppér. Roast, tossing occasionally, until almost téndér, 35-40 minutés. Sprinklé with Parmésan, toss to combiné, and roast until cauliflowér is téndér, 10–12 minutés longér.

Full Recipe With Video >> https://www.bonappetit.com

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