I gathered a group of new ideas for cauliflower before the season stated here. Most are still on the to try list, but we made this one with meatloaf the last night my oldest son was home. We killed a huge head of cauliflower with no leftovers -- and it was so simple. Yes, the garlic cloves are left whole and unpeeled -- protects them from burning but you get the flavor.
INGREDIENTS 1 head cauliflower, cut into florets 1 medium onion, sliced 4 sprigs thyme (light sprinkle of dried -- 1/4 tsp?) 4 garlic cloves, unpeeled 3 tablespoons olive oil Kosher salt and freshly ground black pepper ½ cup grated Parmesan
RECIPE PREPARATION 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.