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Whole Roasted Cauliflower

a whole roasted cauliflower on a serving plate seasoned with garlic, italian, salt, paprika & pepper & topped with Parmesan
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  1 hr

Ingredients

  • 1 cauliflower head (about 2 pounds), stem and leaves trimmed
  • ⅓ cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon paprika
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon freshly cracked black pepper, to taste
  • ¼ cup freshly grated Parmesan cheese
  • Fresh flat-leaf parsley, minced, for serving

Method

  1. Preheat the oven to 400°F with a rack in the center position.
  2. In a small bowl combine the olive oil, garlic, salt, paprika, Italian seasoning, and pepper.
  3. Place the cauliflower core-side down in a medium Dutch oven or 10-inch baking dish. Brush the cauliflower all over with the oil mixture. Loosely cover the cauliflower with aluminum foil and roast for 40 to 45 minutes, or until the cauliflower is beginning to soften.
  4. Remove the cauliflower from the oven, discard the foil, and baste the cauliflower with the oil in the bottom of the Dutch oven. Sprinkle with the Parmesan. Return the cauliflower to the oven and roast uncovered until the parmesan is golden brown and the cauliflower is very tender, 15 to 20 minutes more.
  5. Sprinkle with the parsley before serving.