Oven-roasted cauliflower has become very popular. My version is bursting with the flavor of garlic and herbs and has a parmesan crust. This way of cooking cauliflower will soon become your new favorite way to enjoy this nutritious snack. It might even make non-cauliflower fans, a fan after all.
1 Head of Cauliflower
1/3 Cup Olive Oil
4 Cloves Olive Oil, Minced
1/4 Cup Gated Parmesan Cheese
1 Teaspoon Driel Basil
1 Teaspoon Dried Parsley
1 Teaspoon Dried Thyme
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Fresh Cracked Black Pepper
Preheat oven to 400 degrees.
Rinse cauliflower head and pat dry. Remove outer leaves. Cut off bottom of cauliflower so it will lay flat in your dutch oven. Make sure most of the stem is removed, but careful not to cut off so much that it falls apart. You want the head of the cauliflower to stay intact.
In a small bowl, stir together the olive oil, garlic, grated Parmesan, basil, parsley, thyme, salt, and pepper.
Place the cauliflower head side up, into your dutch oven. Drizzle 3/4 of the sauce over the cauliflower. Use a pastry brush to make sure to cover the entire top.
Cover the dutch oven with the lid and bake for 30-40 minutes, until the cauliflower is tender and pierces easily with a knife.
Remove the lid and sprinkle top with the remaining olive oil/parmesan mixture. Use pastry brush to make sure top is covered once again. Sprinkle over extra parmesan if you want it extra cheesy. Place cauliflower under the broiler and broil for approximately 5 minutes, until cheese is browned.
