recipe: parmesan-roasted cauliflower

after having some surprisingly yummy buffalo cauliflower at a restaurant, we decided to buy a head of it and give it a go. we used half for a buffaloey recipe, the other half for this parmesan-roasted cauliflower recipe from BonAppetit.com during a quick week night meal. my cauliflower didn't come out as beautifully charey as the BA pic, but it came out surprisingly good (especially considering it's... cauliflower, which i'm still on the fence on), and something i'd make again. 

i followed the recipe mostly verbatim (after cutting it in half), tossing on some breadcrumbs for a lil extra crunch. 

photo from bonappetit.com

ingredients list:
- 1/2 head cauliflower, cut into florets
- 1/2 medium onion, sliced
- 2 sprigs thyme
- 2 garlic cloves, unpeeled
- 1.5 tbsp tbsp olive oil
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup grated Parmesan
- 2 tbsp breadcrumbs

to make: 
preheat oven to 425 degrees F. toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. roast, tossing occassionally, until almost tender, 35-40 minutes. sprinkle with Parmesan & breadcrumbs, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer. 

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