A delightful twist on roasted cauliflower, enhanced with fresh herbs and a zesty lemon touch.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated to achieve even roasting.
Cut the cauliflower into bite-sized florets and place them in a mixing bowl.
Cut the florets into similar sizes for even cooking.
Mince the garlic and add it to the bowl with the cauliflower.
Use fresh garlic for the best flavor.
Drizzle the olive oil over the cauliflower and garlic, then toss to coat evenly.
Ensure all pieces are lightly coated to prevent burning.
Spread the cauliflower mixture onto a baking pan in a single layer.
Avoid overcrowding the pan to allow proper roasting.
Roast in the oven for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and tender.
Check for doneness by piercing with a fork; it should be tender.
Remove from the oven and sprinkle with grated parmesan cheese and fresh thyme leaves.
Add the cheese while the cauliflower is hot to allow it to melt slightly.
Serve immediately, garnished with lemon wedges for an extra zesty touch.
Serve hot for the best taste and texture.
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