simply the best Recipe

Roasted cauliflower with parmesan and thyme. Cauliflower stinks up our house just about as badly as Brussels sprouts, but I continue to make it. That must mean I like it a I've prepared a head of cauliflower a few different ways in my life, and so far, this is my favorite. The florets get perfectly soft (I like 'em a little mushy!) and browned, and the onions add a nice sweetness. Our thyme plant is working overtime, so I had plenty to use for this dish. Don't skip it, and use fresh Parmesan if you can--it melts up nicely and contributes a lovely nuttiness to the veggies. The recipe at Bon Appetit instructed to continue roasting at full force after adding the cheese, but I find that simply returning the cheesed veggies to a warm but…