Why This Recipe Works

What's not to love about browned, roasted cauliflower and loads of Parmesan cheese? But getting perfectly tender cauliflower with a crisp coating of cheese took some tinkering. To get the Parmesan to adhere to the florets, we combined it with a bit of cornstarch, ensuring that the moisture the cauliflower released as it roasted would meld with the cheese. Quickly roasting the florets in a 450-degree oven ensured great browning without overcooking the cauliflower, and letting the florets rest for a few minutes helped the cheese stay put.

Before You Begin

You will need to purchase 3 pounds of whole cauliflower (one to two heads) to yield 2 pounds of florets. You can also use precut cauliflower florets. For the best results, we recommend using freshly grated Parmesan cheese; use a rasp-style grater to grate the Parmesan. If using canned Parmesan, omit the salt and season with salt and pepper to taste before serving.

Instructions

Adjust oven rack to lowest position and heat oven to 450 degrees. Spray rimmed baking sheet with vegetable oil spray. Stir Parmesan, cornstarch, thyme, salt, and pepper in bowl until thoroughly combined; set aside.

Toss cauliflower and oil together in large bowl. Add Parmesan mixture to cauliflower mixture and toss until well coated. Pour contents of bowl onto prepared sheet, scraping out any remaining Parmesan from bowl with rubber spatula. Shake sheet to distribute cheese and cauliflower evenly. Where possible, flip florets cut side down.

Roast cauliflower until bottom edges of florets begin to brown, about 15 minutes. Remove sheet from oven and flip florets using thin metal spatula. Continue to roast until cauliflower is tender and spotty brown, about 5 minutes longer.

Transfer sheet to wire rack and let cool for 5 minutes. Using thin metal spatula, transfer cauliflower and any accompanying cheese to serving platter. Serve.