Remove the outer leaves from the cauliflower and cut it into chunks about 1-1.5 inches in size. This helps the pieces cook evenly and allows more surface area for flavors to stick.

In a large mixing bowl, combine the cauliflower chunks with the melted unsalted butter, minced garlic, several sprigs of fresh thyme, and a generous pinch of salt and black pepper. Toss thoroughly so all the pieces are nicely coated. Transfer the cauliflower mixture to a baking tray, then sprinkle the grated Parmesan cheese evenly over the top. I love to make sure every piece gets a little cheese for maximum crispy flavor.

Roast the prepared cauliflower in the oven at 200°C (390°F) for 20–30 minutes, or until the cauliflower is golden brown and fork-tender. Keep an eye on it: if it begins to blacken too quickly, reduce the temperature slightly. Avoid increasing the temperature, as the Parmesan can burn before the cauliflower is fully cooked.

Once roasted, use a spatula to scrape up the cauliflower, making sure to collect all the delicious, crispy Parmesan bits stuck on the tray. Serve hot for the best texture and flavor.