Parmesan Roasted Cauliflower




  • ​​1 large head of cauliflower, cut into florets
  • ​​1 medium onion, sliced
  • ​​4 sprigs thyme
  • ​​4 garlic cloves, unpeeled
  • ​​3 tablespoons coconut oil
  • ​​salt and freshly ground black pepper
  • ½ cup grated Parmesan

Nutritional Info


  • Preheat oven to 220°C/425°F
  • 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.