Usually the family wants it dripping in Hollandaise Sauce so I think they were all a little skeptical when I said I was roasting it and there would be NO sauce in sight. As you can imagine this was met with some sour faces but all is now well. Pretty quick. Definitely delicious. Try this.
originally from Bon Appetit - February edition
note: I have made this a few times and used both Parmesan cheese and Pecorino cheese. I actually think I prefer the Pecorino.
YOU WILL NEED:
1 head cauliflower
1 red onion
fresh thyme sprigs
6 peeled garlic cloves - sliced fairly thick
olive oil
salt
pepper
parmesan cheese
TO DO:
Oven to 425
Chop the cauliflower into thick slices or chunks.
Roughly chop the onion.
Slice the garlic.
Toss all that onto a baking sheet.
(btw - after roasting, those big chunks of garlic are like butter. So good.)
Add the olive oil.
Add a little salt and pepper - easy here because the parmesan cheese is pretty salty already.
Just use your hands and make sure everything is covered.
Maybe add another tablespoon of olive oil if you feel it's necessary.
Add 4 or 5 of the thyme sprigs.
Into the oven for 20 minutes.
Remove from the oven - carefully give it a stir.
Grate some fresh parmesan all over the vegetables.
Back into the oven for 20 minutes - or until vegetables are tender.
remove.
Add more Parmesan (always more cheese please)
Add some fresh thyme.
Add some fresh grated pepper.
Taste for salt and add as needed.
Serve immediately.
