Name: Parmesan Crusted Cauliflower
Yield: 1 servings
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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A whole head of cauliflower basted top and bottom with olive oil, hemp seeds and Parmesan, then roasted in a cast iron skillet until a fork goes straight through the stalk. It comes to the table looking like a centerpiece and gets pulled apart with two spoons.

Baste the underside first, with the cauliflower upside down in the pan. That is where the stalk is thickest and where the seasoning has the furthest to travel.

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

Preheat oven to 400F.

In a small bowl, mix all the sauce ingredients together (but leave out half the Parmesan).

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.

Flip the cauliflower over, and baste with remaining sauce (and any thar dripped onto the skillet). Cover the skillet with aluminum foil.

Put the cast iron skillet in the oven for 40 minutes until fork-tender.

Sprinkle the remaining 1/4 cup Parmesan cheese on top of the cauliflower.

Broil uncovered for 5 minutes until golden. Enjoy!

CategoryChild-Friendly, Entrées, Gluten-Free, Side dishes, Vegetarian

Ingredients