Total Time

　　1 hour

　　Cheese loves cauliflower, and cauliflower loves cheese right back. It’s a beautiful, symbiotic relationship, and we all win. Truly, there’s something for everyone in this roasted cauliflower recipe: Kids love crispy, cheesy cauliflower—and parents love that kids love it. Meal preppers like that it reheats well. Cauliflower fans will appreciate the ease of prep, and brassica haters will be won over by this roasted cauliflower recipe’s flavor boosters—hello, onion, garlic, black pepper, and thyme. It’s a side dish with natural charisma.

　　With this roasted cauliflower, as with life, timing is everything: Cook the cauliflower florets in a single layer on a baking sheet until they’re almost completely done before adding the cheese, which will ensure they’re evenly cooked and perfectly tender on the inside. The Parmesan cheese adds flavor, of course, but it also helps the exterior get crispy and caramelized in the last few minutes of cooking time.

　　Feel free to use the finest head of cauliflower from the farmers market, but this cauliflower recipe is equally delicious with a bag of precut cauliflower florets. Freshly grated Parmesan generally has more flavor, but store-bought grated parm is just as effective. Roasted vegetables can be prepped in advance; either prepare all the elements ahead and roast on a sheet pan when you’re ready to eat, or cook a big batch and reheat whenever you need an easy side dish or a hearty addition to your next salad or grain bowl.

Ingredients

　　1 medium head of cauliflower, cut into florets

　　1 medium onion, sliced

　　4 garlic cloves, unpeeled

　　4 sprigs thyme

　　3 Tbsp. extra-virgin olive oil

　　Kosher salt, freshly ground pepper

　　½ cup finely grated Parmesan

　　Preheat oven to 425°. Toss 1 medium head of cauliflower, cut into florets, 1 medium onion, sliced, 4 garlic cloves, unpeeled, 4 sprigs thyme, and 3 Tbsp. extra-virgin olive oil on a large rimmed baking sheet; season with kosher salt and freshly ground pepper. Roast, tossing occasionally, until cauliflower is nearly tender, 35–40 minutes. Scatter ½ cup finely grated Parmesan over and toss to combine. Roast until cauliflower is tender, 10–12 minutes.