1 small head cauliflower, washed, patted dry, bottom green leaves trimmed (making sure not to cut into the main stalks that keep the head together)
⅔ cup extra virgin olive oil
2 tsp sea salt
½ tsp black pepper
6 tbsp hemp seeds
½ cup grated Parmesan cheese (divided)
2 tsp basil
2 tsp parsley
1
Preheat oven to 400F.
2
In a small bowl, mix all the sauce ingredients together (but leave out half the Parmesan).
3
Turn cauliflower upside down in a cast iron skillet so you're staring at the stalks. Baste the bottom with half the sauce, and let it drip down the center to the middle. Use a pastry brush to evenly distribute the sauce.
4
Flip the cauliflower over, and baste with remaining sauce (and any thar dripped onto the skillet). Cover the skillet with aluminum foil.
5
Put the cast iron skillet in the oven for 40 minutes until fork-tender.
6
Sprinkle the remaining 1/4 cup Parmesan cheese on top of the cauliflower.
7
Broil uncovered for 5 minutes until golden. Enjoy!
CategoryChild-Friendly, Entrées, Gluten-Free, Side dishes, Vegetarian
Ingredients
1 small head cauliflower, washed, patted dry, bottom green leaves trimmed (making sure not to cut into the main stalks that keep the head together)
⅔ cup extra virgin olive oil
2 tsp sea salt
½ tsp black pepper
6 tbsp hemp seeds
½ cup grated Parmesan cheese (divided)
2 tsp basil
2 tsp parsley
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