Vegnesday: Parmesan-Roasted Cauliflower

This week’s Vegnesday offering was a surprise to me…it’s up among my favorites so far.  Like many people, I sometimes underrate cauliflower – it’s both delicious and packed with vitamins.  I picked up the recipe from Epicurious and barely changed it at all.  This is an easy weeknight dinner, just mix the ingredients up in a bowl, dump them on a baking sheet, and bob’s your uncle, delicious healthy food!

Cauliflower v4

Yield:  Makes 4 servings


  • 1 head of cauliflower
  • 1 sliced medium onion
  • 4 sprigs of fresh thyme
  • 6 unpeeled garlic cloves
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan (or any hard cheese)


  • Preheat oven to 425°F.  Cut the head of cauliflower into florets; toss them in a large bowl or directly on a large rimmed baking sheet with the sliced onion, thyme, the unpeeled garlic cloves, and olive oil; season with kosher salt and freshly ground black pepper to taste.

Cauliflower v2

  • Roast, tossing occasionally, until almost tender, 35-40 minutes.  Sprinkle with the grated Parmesan, toss to combine, and roast until the cauliflower is tender, 10-12 minutes longer.

Cauliflower v6

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