Ingredients
3 ounces Parmesan cheese, grated (1½ cups)
2 tablespoons cornstarch
1 teaspoon minced fresh thyme
¾ teaspoon table salt
½ teaspoon pepper
2 pounds cauliflower florets, cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Directions
1
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.
2
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.
3
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.
4
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.