Ingredients:

  • 1 large head of cauliflower (about 1 kg/2.2 lbs), cut into florets
  • 2 tablespoons olive oil (30 ml)
  • 1/4 cup grated Parmesan cheese (30 g)
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley) (15 ml)
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme) (15 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml), or to taste
  • 1/4 teaspoon black pepper (1.25 ml), or to taste

Instructions:

  1. Preheat your oven to 200°C (400°F). This is crucial for that lovely caramelization.
  2. Wash and cut the cauliflower into bite-sized florets. Ensure they're roughly the same size for even cooking.
  3. In a large bowl, toss the cauliflower florets with olive oil, Parmesan cheese, parsley, thyme, garlic powder, salt, and pepper. Make sure everything is evenly coated.
  4. Spread the seasoned cauliflower florets in a single layer on a baking sheet (lined with parchment paper, if desired). Avoid overcrowding; otherwise, the cauliflower will steam instead of roast.
  5. Roast in the preheated oven for 25-30 minutes, or until tender and golden brown, flipping halfway through for even browning. Watch it like a hawk towards the end to prevent burning!
  6. Serve hot and enjoy the deliciousness!