Madhuma Thompson

1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 (or more!) garlic cloves, unpeeled
3 tablespoons olive oil
Salt and freshly ground black pepper
½ cup grated Parmesan

Preheat oven to 220C. Toss cauliflower florets on a large-rimmed baking sheet with oil, thyme sprigs, salt and pepper. Roast for 15 minutes. Remove from the oven, add the garlic and onion and toss well. Continue roasting until almost tender, another 20 to 25 minutes. Sprinkle with Parmesan, toss to combine, and return to the oven for another 10–12 minutes until tender and nicely coloured.