1 head cauliflower, cut into florets
3 onions, sliced
8 thyme sprigs
4 garlic cloves, quartered
Salt and pepper
1/2 c Parmesan, grated
Preheat oven to 425°F.
Toss cauliflower, onion, thyme, garlic and olive oil together on a large rimmed baking sheet, spray with olive oil and season with salt and pepper.
Roast, tossing occasionally, until almost tender, 35-40 minutes.
Sprinkle with 1/2 c grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
Serves 4 – 6