When a kid asks for more cauliflower, note down the recipe and keep it in a safe place forever. Last month I taught parmesan-roasted cauliflower to my students for National Nutrition Month and let’s just say, I ran out of samples.

Parmesan-roasted cauliflower works for 2  distinct reasons – it is roasted, allowing the flavors to mature into caramelized and lightly charred flavors – hence, no  need to hold your nose with that pong that comes with boiling. The second is that the parmesan cheese adds a salty, umami kick as well as a golden crumbly texture –wouldn’t you be up for that?

Whilst I love breaking cauliflowers in to florets, here I suggest breaking and then slicing in half – the sliced flat side gets more contact with the sheet pan and hence a greater surface gets  golden brown. Simply slice, toss with whole cloves of un-peeled garlic, thyme and bake until tender and browned.Sprinkle the cheese on the cauliflower and bake for just a few more minutes for a bonus layer of golden brown goodness.

In our house, we all have our own ways of enjoying this dish. The boys in the house take a more cave-man approach and just grab and munch away that it barely makes it to the table. But t not me – I like to push the gooey garlic through it’s skin on to a slice of baguette and then smooth it down, followed by a piece of roasted-parmesan cauliflower.