Parmesan Roasted Cauliflower

1 Cauliflower
1/2 cup / 40g Parmesan
2 tbsp Butter, melted
2 cloves of Garlic, minced
few sprigs of Fresh Thyme
Salt & Black Pepper, to taste

Peel away the outer leaves of the cauliflower and dice into 1-1.5″ chunks.
Combine with 2 tbsp melted butter, a few sprigs of thyme, 2 minced cloves of garlic and a hefty pinch of salt and pepper. Sprinkle over grated parmesan.

Pop in the oven at 200c/390f for 20-30mins or until golden brown and fork tender. If it starts to blacken too quickly, reduce the temp. In any instance I don’t recommend cranking up the temp as the parmesan will burn before the cauliflower is cooked.

Use a spatula to scrape off the cauliflower, collecting all those crispy bits stuck in between!

Notes:

a) Garlic – I use two cloves here because I LOVE garlic and feel it pairs beautifully with this recipe. However, if you’re not keen on garlic, reduce to one clove.

b) Thyme – Fresh thyme is most suitable here, so do avoid dried thyme. If you don’t have either this recipe will still be delicious without.

c) Parmesan – Freshly grated will give you the most coverage and crispiness, so avoid using the sandy texture parmesan. Pre shredded will also work fine.

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