Whole Roasted Cauliflower

 Easy-to-make whole roasted cauliflower seasoned with aromatic Italian notes like olive oil, Italian seasoning mix, parmesan cheese, and fresh garlic.

INGREDIENTS:

• 1 head of cauliflower
• 1/3 cup olive oil
• 2 large garlic cloves
• 1 1/2-2 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp kosher coarse salt more or less to taste
• 1/3 cup grated parmesan cheese

INSTRUCTIONS:

1. Preheat the oven to 375° and lightly grease a cast iron skillet.

Prepare the cauliflower:

1. Remove all the outer leaves of the cauliflower and rinse it inside and out. Pat it dry and set it down onto a clean tower to drain off water from the inside, while you prepare the seasoning.
2. In a small bowl, combine the seasoning, olive oil, pressed garlic, and Parmesan cheese. Mix well to combine.
3. Turn the head of cauliflower upside down and carefully cut off most of the thick stem. Make sure not to cut off the area where the florets' stems attach.
4. Spread the seasoning mix all over the cauliflower starting with the underside. Make sure to get the seasoning on the inside, between the stems to season the inside of the cauliflower. Turn it over, and cover the outside of the cauliflower head with seasoning.

Cooking Whole Cauliflower:

1. Place seasoned cauliflower onto the prepared cast iron pan, stem side down, and cover the pan and cauliflower with a sheet of aluminum foil tightly.
2. Place into the oven and let it cook about 30 minutes.
3. Take the aluminum foil off, raise the heat of the oven to 400°, and place the pan with cauliflower back into the oven.
4. Bake uncovered for another 30 minutes. You can test if the cauliflower is done by inserting the fork and feel how easily it goes in.
5. If you want to top of the cauliflower to be crispier, you can turn on the broiler for about a minute, but make sure to keep an eye on it.