Parmesan and Roasted Garlic Cauliflower
Parmesan and Roasted Garlic Cauliflower
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Category
Appetizers
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
Roasted Cauliflower
Roasted Garlic
Directions
Roasted Cauliflower
- 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.
Roasted Garlic
- 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.
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