Parmesan-Roasted Romanesco


1 head romanesco

1 sliced medium onion

4 thyme sprigs

4 unpeeled garlic cloves

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

1/2 cup grated Parmesan


  1. Preheat oven to 425°F. Cut 1 head romanesco into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper.

  2. Roast, tossing occasionally, until almost tender, 35-40 minutes.

  3. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

Recipe adapted from Epicurious

Cook Time: 50 mins