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.
