GARLIC & HERB WHOLE ROASTED CAULIFLOWER

Pam

1 head of cauliflower leaves removed

2 Tbsp. butter melted, or dairy-free butter alternative*

2 Tbsp. olive oil

½ tsp. salt to taste

¼ tsp. pepper to taste

1 tsp. Italian seasonings

2 cloves garlic crushed

2 to 3 Tbsp. Parmesan cheese dairy-free if needed**

Parsley fresh, finely chopped

Preheat oven to 400°F.

Cut and remove the leaves from the head of cauliflower. Cut and remove the thick white stalk at the base of the head of cauliflower.

In a small bowl whisk together the butter, oil, salt, pepper, seasonings, and crushed garlic.

Place cauliflower head in a dutch oven or in a baking dish. Using a basting brush, coat it with ¾ of the butter and herb sauce. Reserve the remaining sauce.

Cover cauliflower head with aluminum foil and cook in preheated oven for 30 minutes. Remove foil and cook for an additional 10 to 20 minutes.

Brush remaining sauce over the cauliflower and sprinkle with Parmesan cheese. Turn the oven to a high broil and broil for 3 to 5 minutes or until cheese begins to turn a golden brown.

Serve with fresh parsley and additional Parmesan cheese.

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