My daughters found this recipe on Instagram and made it for me. Just delicious!

INGREDIENTS

• 1 head cauliflower, cut into florets
• 1 medium onion, sliced
• 4 sprigs thyme
• 4 -8 garlic cloves, unpeeled (however many you use, try to use fat ones, to ensure, soft spreadable roasted garlic butter in the end)
• 3 to 4 tablespoons olive oil or grapeseed oil (I use 4)
• Kosher salt and freshly ground black pepper
• ½ cup grated Parmigiano Reggiano
• INSTRUCTIONS
• Preheat oven to 425°F. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes—check after 30 minutes.
• Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender and golden, about 10 minutes.
•  Note: 30 minutes seems to be right, but every oven is different, so start checking at the 30 minute mark.