Gather Your Ingredients
- 3 ounces Parmesan cheese, finely grated (1 1/2 cups)
- 2 tablespoons cornstarch
- 1 teaspoon minced fresh thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2.5 pounds cauliflower florets, cut into 2-inch pieces
- 4 tablespoons extra-virgin olive oil
Before You Begin
You will need to purchase around 3.5 pounds of whole cauliflower (one to two heads) to yield 2.5 pounds of florets. You can also use precut cauliflower florets.
For the best results, we recommend using freshly grated Parmesan cheese; use a rasp-style grater to grate the Parmesan.
If using canned Parmesan, omit the salt and season with salt and pepper to taste before serving.
Prepare the Oven and Seasoning
Adjust the oven rack to its lowest position and preheat the oven to 450°F. Lightly spray a rimmed baking sheet with vegetable oil spray.
In a bowl, mix together the Parmesan cheese, cornstarch, thyme, salt, and pepper until thoroughly combined. Set the mixture aside.
Coat the Cauliflower
Toss the cauliflower florets with the olive oil in a large bowl.
Add the Parmesan mixture and toss until the cauliflower is evenly coated.
Pour the contents of the bowl onto the prepared baking sheet. Use a spatula to scrape any remaining Parmesan mixture from the bowl onto the cauliflower.
Shake the sheet to distribute everything evenly and try to position the florets cut side down where possible.
Roast the Cauliflower
Roast in the oven until the bottoms of the florets start to brown, about 15 minutes.
Remove the sheet from the oven and use a thin metal spatula to flip the florets.
Return to the oven and continue roasting until the cauliflower is tender and spotty brown, about 5 more minutes.
Cool and Serve
Transfer the baking sheet to a wire rack and let cool for 5 minutes.
Use a thin metal spatula to move the cauliflower and any melted cheese to a serving platter. Serve warm.
Parmesan Cauliflower
Ingredients
- 3 ounces Parmesan cheese, finely grated (1 1/2 cups)
- 2 tablespoons cornstarch
- 1 teaspoon minced fresh thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2.5 pounds cauliflower florets, cut into 2-inch pieces
- 4 tablespoons extra-virgin olive oil
Instructions
- Preheat oven to 450°F. Lightly spray a rimmed baking sheet.
- Mix Parmesan, cornstarch, thyme, salt, and pepper.
- Toss cauliflower with olive oil, then with Parmesan mixture until coated. Pour onto baking sheet, spreading evenly.
- Roast 15 mins, flip florets, roast another 5 mins until tender and spotty brown.
- Cool on a wire rack for 5 mins. Transfer to a serving platter. Serve warm.