Whole Roasted Garlic Parmesan Cauliflower
It takes less time roast cauliflower florets, but the beauty of a WHOLE Roasted Garlic Parmesan Cauliflower draws you to try it. An impressive side dish!
Ingredients
- 1 whole head of cauliflower trimmed of extra leaves and the extra stalk
- ½ cup olive oil
- 4 cloves garlic chopped small
- ¾ cup fresh parmesan cheese grated
- 1 tablespoon fresh parsley chopped
- sea salt and pepper to taste
- ½ cup water
Instructions
- Preheat oven to 425°F.
- Place the head of cauliflower upside down in a large Dutch oven, or other baking dish with a lid.
- Mix the olive oil, garlic, ½ cup of the parmesan cheese, parsley, salt and pepper.
- Spoon about half of the olive oil mixture on the bottom of the head of cauliflower, making sure that it drips between the stalks. Turn the cauliflower over and spoon the rest of the olive oil mixture over the top. Drizzle extra olive oil if the surface is not amply coated.
- Put the water in the bottom of the Dutch oven, cover, and bake for 30 minutes. Test to see if it's done by poking through to the center with a cake tester or tip of a knife. It should be soft with a little resistance. Keep roasting, testing after 5 minutes, until the desired doneness is achieved. The time it takes to roast the cauliflower totally depends on the size.
- When it is done, sprinkle the rest of the parmesan cheese on top and broil till it is browned.
- Cut into wedges to serve.
Tried this recipe?Let us know how it was!