Description
Cauliflower is roasted to a golden crisp, topped with a Parmesan crust, and dressed in a lemon parsley vinaigrette. Served hot in a cast-iron skillet, this vegetarian-friendly dish can be served as a meal, snack or side.
Ingredients
Units
Scale
- 1 large head cauliflower (6-7" diameter)
vinaigrette
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly cracked black pepper
- 3 cloves garlic, minced
- 1/4 cup parsley, chopped
cheese crust
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Wash the cauliflower and pat dry.
- Remove the stem, but leave enough to keep the head intact.
- Make a vinaigrette by mixing together olive oil, lemon juice, salt, pepper, garlic and parsley
- Set cauliflower in a large bowl and pour vinaigrette over it. Turn cauliflower a few times to coat with vinaigrette.
- Place in a cast-iron skillet with the florets facing down and pour remaining vinaigrette into the cavity.
- Roast for 30 minutes, then flip cauliflower over and roast for another 30 minutes.
- Sprinkle with grated Parmesan cheese and set under broiler 2-5 minutes until cheese melts.
- Garnish with freshly chopped herbs and lemon zest.
Notes
Feel free to get creative with the seasonings for the vinaigrette. You can try saffron or turmeric, red pepper flakes or chili powder, or your favorite herbs.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 5 minutes
- Category: Side
- Method: Bake
- Cuisine: American