1 head of cauliflower
3 tablespoons olive oil
1 large clove garlic, minced
1 large pinch fresh parsley, chopped
2 tablespoons fresh grated Parmigiano Reggiano
Salt and pepper to taste
Pre-heat oven to 400F convection roast, or 425F conventional heat.
On a cutting board clean the head of cauliflower: remove the stem/stalk, leaves and the interior leaves. Then rinse the whole head under cold water.
Using your hands, pull off each floret of cauliflower from the head. You can use a paring knife, but I find they break right off. Then all you are left with is the interior stem, this can be roasted too, or stored in the freezer to use in soups.
In a large bowl add in the ingredients and coat the cauliflower well.
Then transfer to a baking dish. Cover the cauliflower with the cheese.
Place in the oven.
Total cooking time should be 30 minutes. At the 10 minute mark take the cauliflower from the oven to stir, then let cook the remainder of the time untouched.