Parmesan Roasted Cauliflower

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Looking for an easy new side dish? This recipe is shockingly delicious. Just a couple ingredients and it pairs well with just about any protein or other roasted veggies. I served this with steaks for Sunday supper (see below)  this weekend as a substitute for potatoes. It was a huge hit.

Parmesan Roasted Cauliflower
Preheat oven to 425°. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

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