Books & Spoons Recipe ROASTED CAULIFLOWER WITH PARMESAN & HERBS

When you have the words parmesan and roasted in the same topic I will be there! Ah, everything is better roasted, especially during winter time and the veggies get the best flavors as they slowly roast in the oven... 
This recipe is a great side dish recipe for the holidays, every day, summer days...
​It came my personal fast favorite with the first try, and the best part - you can just put the rest of the meal, the protein, into the oven with the cauliflower. So without a further ado here is the recipe for roasted cauliflower with Parmesan. Hope you enjoy it! 
~ Cheers

PS. A great holiday baking recipe today on the BOOKS page, yes, we are mixing things up these days! Go check it out :) 

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ROASTED CAULIFLOWER WITH PARMESAN & HERBS

• 1 head cauliflower, cut into florets
• 1 medium onion, sliced
• 6 garlic cloves, unpeeled 
• 3 tablespoons olive oil
• dash of thyme, oregano, and sage 
• sea salt and freshly ground black pepper
• ½ cup grated Parmesan

1. Preheat oven to 425°. 
2. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, oregano, sage, garlic, and oil 
3. Season with salt and pepper. 
4. Roast, tossing occasionally, until almost tender, 35-40 minutes. 
5. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

Enjoy. If cut thin slices, can be eaten as chips. Delicious!