Perfect for entertaining, this dish satisfies cheese cravings while still keeping it light. The parmesan and mozzarella feel indulgent, but cauliflower provides a much-needed dose of vitamins and minerals including vitamins C and K. The vegetable is also said to fight inflammation and improve digestion. Aiding digestion while eating cheese? Sounds good!
1 serving Cauliflower Head Large
5 tbsp olive oil
10 cloves garlic
1/4 cup Mozzarella Cheese, Fat Free, Shredded
1/4 cup Grated Parmesan Cheese
1 tsp Basil, fresh
1 tsp Chives
1 tsp dried oregano
1 Heat oven to 350°F.
2 Remove the outer leaves from the cauliflower head, and trim the center core so that it is flush with the base of the cauliflower head. You are trying to get the cauliflower to sit up straight on the flat surface of a skillet or roasting pan.
3 Rub the cauliflower head all over with 2 tablespoons olive oil. Place the cauliflower in a 10- to 12-inch cast iron skillet, add about 1/4 cup of hot water to the skillet, wrap the cauliflower with aluminum foil and seal around the pan as best as you can.
4 Drizzle garlic cloves with 1 tablespoon olive oil. Wrap cloves in a square of aluminum foil.
5 Place pan and foil packet with garlic cloves in oven and roast cauliflower for 60 minutes, or until a fork inserted into a floret goes in and out easily. Remove garlic cloves from oven.
6 Remove cauliflower from oven and allow to cool slightly.
7 Combine 2 tablespoons olive oil, cheese and herbs in a small bowl. Remove roasted garlic cloves from aluminum foil, and gently mash into the cheese and herb mixture with back of fork.
8 Once the cauliflower is cool enough to handle (about 10 minutes; it will still be very warm to the touch) wiggle the florets of the cauliflower around and stuff cheese-herb mixture in between the florets. Place cauliflower back into oven, turn the oven heat to ‘broil.’ Broil until the cheese melts, starts to bubble, and cauliflower has turned golden brown (about 10 minutes). Garnish with additional fresh chopped herbs and crushed red pepper. Pull on one of the florets to make sure it will ‘pull apart.’
9 Serve with forks (olive and cheese will make the cauliflower florets a little slippery) and marinara sauce for dipping.