Parmesan-Roasted Cauliflower
The mix of substantial, caramelized, broiled cauliflower florets and some simply this-side-of-consumed onions has become our go-to winter side dish formula.
Fixings
1 head cauliflower, cut into florets
1 medium onion, cut
4 twigs thyme
4 garlic cloves, unpeeled
3 tablespoons olive oil
Legitimate salt and newly ground dark pepper
½ cup ground Parmesan
Formula Arrangement
Preheat stove to 425°. Hurl cauliflower florets on a huge rimmed preparing sheet with onion, thyme, garlic, and oil; season with salt and pepper.
Cook, hurling at times, until practically delicate, 35-40 minutes. Sprinkle with Parmesan, hurl to join, and dish until cauliflower is delicate, 10–12 minutes longer.
Fixings
1 head cauliflower, cut into florets
1 medium onion, cut
4 twigs thyme
4 garlic cloves, unpeeled
3 tablespoons olive oil
Legitimate salt and newly ground dark pepper
½ cup ground Parmesan
Formula Arrangement
Preheat stove to 425°. Hurl cauliflower florets on a huge rimmed preparing sheet with onion, thyme, garlic, and oil; season with salt and pepper.
Cook, hurling at times, until practically delicate, 35-40 minutes. Sprinkle with Parmesan, hurl to join, and dish until cauliflower is delicate, 10–12 minutes longer.