This is about half a head. I wish I’d prepared the whole thing because this was very good. Toss the chopped florettes with olive oil, garlic, salt, pepper and fresh thyme leaves. Stipping the leaves off of the thyme sprigs is fiddly work but well worth it. Bake at 400 or so – I started to roast these at 450 but I worried that they would get done too fast so I backed it off to 375. They ended up spending 20 minutes in there.I pulled them off at 20 minutes because the rest of the meal was done. They could have stayed longer but not by much. I was ready to eat.The meatloaf was done but it hadn’t rested. This was pork and beef, plus a green pepper, a vidalia onion, a carrot, panko, eggs, milk, seasonings. You know how to make a meatloaf.