- 1 head cauliflower, cut into florets
- 1 sliced medium onion
- 4 sprigs fresh thyme
- 4 unpeeled garlic cloves
- 1 Tbsp olive oil mixed with 1/4 cup unsalted vegetable broth
Preheat oven to 425 degrees. Toss florets with onion slices, thyme, garlic and oil/broth mixture; season with sea salt and freshly ground pepper, to taste. Roast, tossing occasionally, until almost tender, about 35-45 minutes. Sprinkle with cheese, toss to combine, and continue roasting until cauliflower is tender, 10-15 minutes longer.