Roasted Parmesan Cauliflower with Lemon Thyme

Patty Barney




★★★★★ 1 vote

1 Hr
30 Min


  • 1 medium
    head(s) cauliflower leaves trimmed
  • 2 c
    vegetable broth
  • 6 c
  • 1 Tbsp
    minced garlic
  • 5 Tbsp
    lemon juice
  • 2 Tbsp
    fresh thyme
  • 2 Tbsp
  • 1 Tbsp
    ground cinnamon
  • 1 Tbsp
    montreal steak seasoning
  • 2 Tbsp
    olive oil
  • 1/2 c

How to Make Roasted Parmesan Cauliflower with Lemon Thyme


  1. in big pot dump 2 cups vegetable broth, 6 cups water, 3 T. Lemon juice, 1 T. fresh Thyme, 1 T. Ground cinnamon, 1 T. Montreal steak seasoning, 1 T. minced garlic 2 T. butter. Bring to a boil. .
  2. Place whole head cauliflower stem side up into boiling mixture...boil til fork tender at stem.
  3. Scoop whole head out. Place on cooking sheet stem side down. Sprinkle lots of Parmesan on top pressing into all the crevasses. Put in 450° oven for 30 min
  4. Make a "dressing" of 1 T. fresh thyme 2 T. Olive oil 2 T. lemon juice to drizzle over the top. Slice into wedges and serve with ranch dressing or a dressing of your choice for dipping.

Printable Recipe Card

About Roasted Parmesan Cauliflower with Lemon Thyme

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: English
Other Tag: Healthy

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