Cauliflower always gets the bum rap and seems like an afterthought addition to the menu. It gets left on the veggie tray, soggy and steamed, but no more!
- 1 head cauliflower- cut into thick sections
- 1 onion- sliced
- 6 Thyme Sprigs
- 4-6 garlic cloves peeled and smashed
- 3-4 T Olive Oil
- ½ t salt
- ½ freshly ground pepper
- ½ cup grated Parmesan
- Preheat oven to 220C
- Clean cauliflower and cut in sections. In a large bowl, toss sliced onion, thyme, sprigs, and garlic with olive oil. Season with salt and pepper and gently toss again. Spread cauliflower mixture on a roasting pan and roast for 30 minutes. Turn the cauliflower over to brown other side and add the parmesan cheese. Roast for another 10- 15 minutes. Serve warm or at room temperature.