Parmesan-roasted cauliflower from Bon Appétit Magazine, February 2013 (page 23)

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Notes about this recipe

  • cilantrolime on September 26, 2025

    This was good but nothing memorable. I added some panko breadcrumbs along with the cheese for some crunch. I feel it needs something sharp like cherry tomatoes or chili or a squeeze of lemon at the end. It would also be better to use minced garlic instead of garlic cloves in skin, which did nothing for the cauliflower

  • twoyolks on December 11, 2015

    This was tasty but there wasn't much difference between this and any other roasted cauliflower. The onions, garlic, and thyme don't add any flavor and the parmesan was lost.

  • hillsboroks on October 01, 2015

    This recipe makes cauliflower sing! It is so good and I have made this many times. The past few times I have added slivered sweet red peppers to the mix for more color and added flavor. It is the perfect side dish because it is such a snap to put together and then it just roasts in the oven. I turn the veggies over about half way through the roasting time and add the parmesan cheese about 10 minutes before I take them out of the oven so it gets a bit melted.

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