Parmesan Roasted Cauliflower
Bon Appetit
Yields: 8 servings

2 heads cauliflower, cut into florets 
2 medium onions, sliced 
8 sprigs thyme 
8 garlic cloves, peeled 
¼ cup olive oil 
Kosher salt and freshly ground black pepper 
1 cup grated Parmesan 

Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.