Preheat oven to 425. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium oven, 4 thyme sprigs, 4 unpeeled garlic cloves and 3 tablespoons olive oil. Season with kosher salt and fresh ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup parmesan cheese, toss to combine and roast until cauliflower is tender, 10-12 minutes longer
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (42%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 8.8mg||3 %|
|Sodium 237.9mg||8 %|
|Potassium 526.3mg||14 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 8.3g|
|Protein 7.5g||11 %|
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Calories per serving: 122
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