| 8 | 55 | 199 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 4 |
| 1 medium head | Cauliflower (cut into florets ) |
| 1 medium | White onion (sliced ) |
| 4 sprig | Thyme, fresh |
| 4 clove(s) | Garlic (unpeeled ) |
| 3 tbsp | Olive Oil, Extra Virgin |
| 1 tsp | Kosher salt |
| 1 tsp | Black pepper |
| 1/2 cup | Parmesan cheese, grated |
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.
| Milk Alternative | 0.2 |
| Vegetables | 3.0 |
