Parmesan and Roasted Garlic Cauliflower

Jun 30, 2022

Rated 5.0 stars by 1 users

Ingredients

1 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee
2 cups (one small head) organic cauliflower, cut into bite size pieces. (May substitute with asparagus, broccoli, green beans, sweet peppers and/or mushrooms - just modify roasting time)
1/8 to 1/4 cup roasted garlic* to taste (see recipe below)
1/3 cup freshly grated parmesan cheese
1/8 tsp. Dr. Cowan’s Garden Pepper Salt
1/4 Tsp. Dr. Cowan’s Garden Wild Ramp or Leek Powder
1/8 cup Italian-style Panko breadcrumbs
1/8 tsp. Celtic sea salt or fleur de sel
1/2 tsp. Organic Black Sesame Oil
Fresh Italian parsley and additional grated parmesan for garnish

2-3 heads of garlic (more if you want to keep some in the refrigerator for later)
1 Tbsp. olive oil
1 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee

View Cart (0) Checkout

Preheat convection oven to 400 degrees Fahrenheit (425 if no convection).
Prepare mise en place (gather all your ingredients together).
Melt ghee.
In a medium bowl, toss cauliflower with ghee until well coated.
Place cauliflower on a lined sheet pan and roast for 12 minutes.
In a small bowl, smash roasted garlic until it becomes a paste, add Parmesan, and combine well.
In a medium sized bowl, combine Pepper Salt, Wild Ramp or Leek, breadcrumbs, and salt. Set aside.
Using a slotted spoon, carefully add hot cauliflower into garlic/parmesan mixture. Toss well to coat each piece.
Add the cauliflower, roasted garlic and parmesan mixture into the bowl with the 3/4 of the breadcrumbs, vegetable powders, and salt. (Reserve the remainder.)
Toss to combine.
Pour all the above back on the sheet tray and roast for another 8 minutes, tossing every 2 minutes to ensure even cooking and to prevent burning.
Remove from the oven and spoon into serving dish.
Drizzle with oil.
Garnish with freshly chopped Italian parsley and a sprinkling of parmesan cheese.
Serve immediately .
Serving suggestion: Makes a great vegetarian meal. Serve along with Carolina Gold Rice and a tossed green salad.

Preheat oven to 375 Fahrenheit (convection) or 400 without convection.
Melt ghee and combine with olive oil.
Cut the top off the heads of garlic to reveal the top fleshy parts of the cloves.
In an oven-proof pan, place cloves cut side up.
Pour ghee/oil mixture on top of cloves.
Roast for 20 minutes or until a deep golden brown.
Remove from oven and let cool.
Squeeze the bottom of the head at the base of each clove to remove each clove from the skins.
Store any extra roasted cloves in the oil used for roasting and keep in the refrigerator.
Delicious on toast, pizzas, added to hummus, and more.