Parmesan-Roasted Cauliflower & Fennel

This recipe is from Alexandra Cooks with a few modifications

INGREDIENTS

1 head of cauliflower, cut in florets

1 medium onion, sliced

1 bulb fennel, sliced

4 sprigs thyme, removed from stem

4 large garlic, cut into thick slices

3-4 tablespoons olive oil or avocado oil

a squeeze of lemon (optional)

red chili flakes (optional)

salt and pepper

1/3 - 1/2 cup freshly grated parmesan

METHOD

Preheat oven to 425 degrees (I used convection)

Place cauliflower florets, fennel, onion, garlic, and thyme onto a parchment-lined baking and toss with oil, lemon, red chili flakes, salt, and pepper

Roast, tossing occasionally for about 30 minutes or until veg is tender

Sprinkle with parmesan and roast for another 5-10 minutes or until crispy and golden