Everyday cauliflower gets a little pick-me-up from parmesan, thyme, and garlic in this easy Parmesan Roasted Cauliflower recipe. Even your most discerning veggie eaters will love this savory treat!
- 1/2 head cauliflower ~5 cups of florets
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
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Preheat the oven to 425 degrees Fahrenheit. Position a rack on the lowest level of the oven.
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Cut the cauliflower into florets. Rinse the florets and pat dry, removing as much moisture as possible. Slice each floret into 3 pieces by cutting down vertically through the top. They'll be about 1/4" thick. Add pieces to a large mixing bowl.
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Toss the florets with the olive oil. Sprinkle the thyme and garlic powder over the top and toss again. Arrange on an oiled baking sheet, cut sides down. Make sure the pieces are not overlapping. You want as much surface area of the cauliflower touching the baking sheet as possible for maximum browning.
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Put the cauliflower in the preheated oven on the lower-most rack. Roast for about 15 minutes, then turn each piece over and roast for another 10 minutes. The pieces should be at least fork tender by now. Remove the tray from the oven, sprinkle the cauliflower with the Parmesan and return to the oven for 5 additional minutes. Serve hot or at room temperature.
You want to roast these on the lower-most rack to ensure excellent browning (the heat comes from the bottom of the oven).
If you want to roast the whole head of cauliflower, you will need two baking sheets so you don't crowd the pieces. You can either roast them in 2 batches (ie., 1 tray at a time), or, at the 15 minute mark, swap the trays so each tray gets a chance on the lower rack.
Don't be tempted to just add the Parmesan when you add the oil and spices to make it easier. Parmesan burns quickly in a hot oven, so just add it for the final 5 minutes.