Tender florets caramelized to perfection with savory Parmesan and earthy thyme.
A simple sheet-pan side that elevates any meal with minimal effort.
Why You’ll Love This Recipe
Easy sheet-pan prep — toss and roast for minimal hands-on time.
Flavor-packed — garlic, thyme, and Parmesan deliver gourmet taste.
Versatile — pairs with proteins, salads, or makes a satisfying snack.
Make-ahead friendly — roast in advance and reheat effortlessly.
Healthy comfort — low-carb, nutrient-dense, and naturally gluten-free.
What You’ll Need (Ingredient Highlights)
Cauliflower — cut into florets for even roasting.
Olive oil — helps caramelize and crisp edges.
Garlic cloves — roast whole for mellow sweetness.
Thyme sprigs — infuse subtle herbal aroma.
Parmesan cheese — grated over hot florets for savory richness.
Pro Tips Before You Start
Cut florets uniformly to ensure even cooking.
Don’t overcrowd the pan — give space for browning.
Toss halfway through roasting for consistent caramelization.
Use fresh thyme for best flavor; dried works in a pinch.
How to Make This Side
Step 1: Preheat & Prep
Preheat oven to 425°F. Line a rimmed baking sheet with parchment.
Step 2: Toss Veggies
In a large bowl, combine cauliflower florets, sliced onion, whole garlic cloves, and thyme sprigs.
Drizzle with olive oil, season with salt and pepper, and toss until coated.
Step 3: Roast
Spread the mixture in a single layer on the prepared sheet.
Roast for 35–40 minutes, tossing occasionally, until edges are golden.
Step 4: Add Cheese
Remove pan, sprinkle Parmesan over the vegetables, and toss gently.
Return to oven and roast 10–12 minutes more until cauliflower is tender.
Step 5: Serve
Transfer to a platter, discard garlic skins and thyme stems, and enjoy warm.
What to Serve It With
Grilled chicken or steak for a hearty main.
Toss into a leafy green salad for added texture.
Blend into a creamy soup base for extra depth.
Variations & Substitutions
Swap Parmesan for Pecorino Romano or gruyère.
Use rosemary instead of thyme for piney notes.
Add a squeeze of lemon before serving for brightness.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Reheat in a 375°F oven or air fryer to restore crispness.
FAQs
Can I use frozen cauliflower?
Yes. Thaw and pat dry before roasting to avoid sogginess.
Do I need to peel garlic?
No need—roast unpeeled cloves for mellow, sweet flavor.
Why is my cauliflower soggy?
Crowding the pan traps steam. Roast in a single layer for crisp edges.
Can I roast at a lower temperature?
Yes, but cooking time will increase and caramelization may be reduced.
How do I store leftovers?
Cool completely, then refrigerate in an airtight container.
Can I make this vegan?
Omit Parmesan or use a vegan cheese alternative.
Is there a make-ahead option?
Roast fully and reheat before serving; add fresh cheese after reheating.
Final Thoughts
This roasted cauliflower recipe proves simplicity can be spectacular.
With garlic, thyme, and Parmesan, it’s sure to become a weeknight staple or elegant side.
Parmesan Roasted Cauliflower with Garlic & Thyme
Ingredients
- 1 head cauliflower cut into florets
- 1 medium onion sliced
- 4 garlic cloves unpeeled
- 4 sprigs thyme
- 3 Tbsp olive oil
- Kosher salt & freshly ground black pepper to taste
- ½ cup Parmesan cheese grated
Instructions
- Preheat oven to 425°F; line a sheet pan.
- Toss cauliflower, onion, garlic, thyme, oil, salt, and pepper.
- Roast 35–40 minutes, tossing occasionally.
- Sprinkle Parmesan; roast 10–12 more minutes.
- Serve warm, discarding garlic skins and thyme stems.
- See full steps with tips & photos → https://mischacrossing.com/roasted-cauliflower/
