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Parmesan Crusted Cauliflower

 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)
  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!