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| DANNY KIM |
INGREDIENTS:
- 1 head cauliflower
- 1 sliced medium onion
- 4 thyme sprigs
- 4 unpeeled garlic cloves
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup grated Parmesan
PREPARATION:
Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
Recipe from: Epicurious
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