Peppercorn-Parmesan Crusted Cauliflowers (Whole)
8-12 servings
Ingredients
2 Heads of cauliflower
Half cup olive or vegetable oil
2 tablespoons coarsely ground black pepper
2 teaspoons salt (adjust to your taste as needed)
1 tablespoon crushed red pepper flakes (optional)
2 table spoons dijon mustard
2 table spoons all purpose flour or rice flour
1/4 cup grated parmesan cheese
1 large aluminum pan/ roasting pan lined with aluminum foil
1 cup water
Directions
- Preheat oven to 400F.
- Clean cauliflower heads well and pat dry. Remove all the leaves and core out the hard section at base of the flower.
- In a large bowl, mix together oil, black pepper, red pepper, salt, mustard and flour. Whisk well till all the ingredients are well mixed.
- Place the FUB roaster in basket mode (See Process page for setting in basket mode) in the large aluminum pan or aluminum foil covered roasting pan.
- Rub the cauliflower heads generously with the oil and spice blend. Make sure that all the grooves and cracks of the vegetable and the core are well covered with spices and oil.
- Place the heads flower side up (core side down) in the FUB basket.
- Place the foil pan and basket with the 2 cauliflower heads in the oven- lower rack. Add 1 cup water to the aluminum pan/ roaster pan.
- Bake in oven for 30 minutes.
- Reduce oven temperature to 375F and and continue to bake for additional 30 minutes or until the cauliflower is toothpick tender.
- Carefully remove the basket from the oven and allow the cauliflowers to rest for 20 minutes.
- Arrange the cauliflowers in a oven safe platter. Sprinkle with parmesan cheese.
- Reheat in oven at 375 for 10 minutes till parmesan cheese is browned. Serve and enjoy!
