The Stewart Family discovered this recipe during Covid, and it quickly became a family favorite. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Stewart Family’s Roasted Cauliflower With Parmesan
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
The Stewart Family discovered this recipe during Covid, and it quickly became a family favorite. Read more recipes…
Ingredients
- 1 head cauliflower
- 1 medium sliced onion
- 4 unpeeled garlic cloves
- 4 thyme sprigs
- 3 tbsp olive oil
- kosher salt
- Freshly ground black pepper
- 1/2 cup (50 g) grated Parmesan
Instructions
- 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 tbsp 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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
Photo by Dilyara Garifullina on Unsplash 
Frequently Asked Questions
Why are the garlic cloves left unpeeled during roasting?
Roasting 4 unpeeled garlic cloves alongside the cauliflower allows the cloves to steam inside their skins, producing mellow, caramelized garlic without bitterness. Squeeze the soft garlic out before serving and toss it through the dish, or leave the cloves on the side.
Why does the Parmesan go in only during the last 10–12 minutes rather than at the start?
The cauliflower and onion roast at 425°F for 35–40 minutes first to develop caramelization and become almost tender. Adding the 1/2 cup (50 g) of grated Parmesan only in the final stage lets it melt and crisp onto the already-golden vegetables without burning.
