Description
This is the cauliflower recipe I make on repeat all winter. The cauliflower emerges tender and golden, shrouded with caramelized onions and salty, crisp parmesan. The best part? The whole unpeeled cloves of roasted garlic, which can be spread across bread like butter — heaven.
Notes:
Source: Bon Appetit
Note: This may take a bit of trial and error to get just right — I find 30 minutes for the first bake and 10 minutes once the parm has been added to be about right, but even with this shorter cooking time, the onions emerge near-burnt—some, in fact, are burnt. I love this flavor, but I know it’s not everyone’s thing. I suggest trying this as written once, then making adjustments for next time. You may have better luck reducing the oven temperature to 400ºF or so.
Ingredients
- 1 head cauliflower, cut into florets
- 1 medium onion, sliced
- 4 sprigs thyme
- 4 garlic cloves, unpeeled (I use 8 — however many you use, try to use fat ones, to ensure, soft spreadable roasted garlic butter in the end)
- 3 to 4 tablespoons olive oil or grapeseed oil (I use 4)
- Kosher salt and freshly ground black pepper
- ½ cup grated Parmigiano Reggiano
Instructions
- Preheat oven to 425°F. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes—check after 30 minutes. Note: See notes above. I find 30 minutes to be consistently right for me, but every oven is different, so start checking at the 30 minute mark.
- Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender and golden, about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
