Preheat oven to 375. Cut cauliflower head into florets, slicing so they lay flat. Drizzle about 2 Tbsp extra virgin olive oil over them, and toss with 2-3 minced garlic cloves. Roast for 30 minutes, then remove from the over and turn them over so the other side can get brown. Sprinkle with grated parmesan cheese and thyme leaves. Increase temp to 425 degrees and roast for an additional 10-15 minutes until golden brown.