Tender florets caramelized to perfection with savory Parmesan and earthy thyme.

A simple sheet-pan side that elevates any meal with minimal effort.

Why You’ll Love This Recipe

Easy sheet-pan prep — toss and roast for minimal hands-on time.

Flavor-packed — garlic, thyme, and Parmesan deliver gourmet taste.

Versatile — pairs with proteins, salads, or makes a satisfying snack.

Make-ahead friendly — roast in advance and reheat effortlessly.

Healthy comfort — low-carb, nutrient-dense, and naturally gluten-free.

What You’ll Need (Ingredient Highlights)

Cauliflower — cut into florets for even roasting.

Olive oil — helps caramelize and crisp edges.

Garlic cloves — roast whole for mellow sweetness.

Thyme sprigs — infuse subtle herbal aroma.

Parmesan cheese — grated over hot florets for savory richness.

Pro Tips Before You Start

Cut florets uniformly to ensure even cooking.

Don’t overcrowd the pan — give space for browning.

Toss halfway through roasting for consistent caramelization.

Use fresh thyme for best flavor; dried works in a pinch.

How to Make This Side

Step 1: Preheat & Prep

Preheat oven to 425°F. Line a rimmed baking sheet with parchment.

Step 2: Toss Veggies

In a large bowl, combine cauliflower florets, sliced onion, whole garlic cloves, and thyme sprigs.

Drizzle with olive oil, season with salt and pepper, and toss until coated.

Step 3: Roast

Spread the mixture in a single layer on the prepared sheet.

Roast for 35–40 minutes, tossing occasionally, until edges are golden.

Step 4: Add Cheese

Remove pan, sprinkle Parmesan over the vegetables, and toss gently.

Return to oven and roast 10–12 minutes more until cauliflower is tender.

Step 5: Serve

Transfer to a platter, discard garlic skins and thyme stems, and enjoy warm.

What to Serve It With

Grilled chicken or steak for a hearty main.

Toss into a leafy green salad for added texture.

Blend into a creamy soup base for extra depth.

Variations & Substitutions

Swap Parmesan for Pecorino Romano or gruyère.

Use rosemary instead of thyme for piney notes.

Add a squeeze of lemon before serving for brightness.

Storage & Leftovers

Store in an airtight container in the fridge for up to 3 days.

Reheat in a 375°F oven or air fryer to restore crispness.

FAQs

Can I use frozen cauliflower?
Yes. Thaw and pat dry before roasting to avoid sogginess.

Do I need to peel garlic?
No need—roast unpeeled cloves for mellow, sweet flavor.

Why is my cauliflower soggy?
Crowding the pan traps steam. Roast in a single layer for crisp edges.

Can I roast at a lower temperature?
Yes, but cooking time will increase and caramelization may be reduced.

How do I store leftovers?
Cool completely, then refrigerate in an airtight container.

Can I make this vegan?
Omit Parmesan or use a vegan cheese alternative.

Is there a make-ahead option?
Roast fully and reheat before serving; add fresh cheese after reheating.

Final Thoughts

This roasted cauliflower recipe proves simplicity can be spectacular.

With garlic, thyme, and Parmesan, it’s sure to become a weeknight staple or elegant side.