Roasted cauliflower with Parmesan
400 g, (1 large cauliflower), cut into florets
4 medium, quartered
3 clove(s), peeled, left whole
4 sprig(s), plus extra leaves
¼ teaspoons, level
30 g, grated
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Toss together the cauliflower, shallots, garlic, thyme, oil and nutmeg and oil in a roasting tin. Season well.
- Roast, turning occasionally, for 30 minutes. Mix in most of the parmesan and roast for 10 minutes, until tender.
- Sprinkle over the remaining parmesan and extra thyme to serve.