Cauliflower coated in a mayo-Parmesan mixture that is baked to yummy perfection in a cast-iron skillet.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Side Dish
Cuisine: American
Keyword: Cauliflower, Skillet, Veggies
Cost: $6
Equipment
Cast-iron skillet
Ingredients
1head of caulifloweror fresh florets
4tbspmayonnaise
1tspyellow or Dijon mustard
chili powderto taste
Greek and/or Nature's Own seasoningto taste
1/3-1/2cupParmesan cheesefreshly shredded
Instructions
Preheat the oven to 375° F.
In a small bowl, mix the mayo and mustard. Don't skimp on the mayo; you'll need more than you think! Add the seasoning to taste. It should be slightly spicy. Avoid adding too much salt because the Parmesan will be salty enough. (I like to use Cavender's Greek seasoning for this, which includes garlic, oregano, onion powder, and parsley.)
Clean and cut the cauliflower into florets.
(Optional step) I like to steam the cauliflower for 2 minutes to ensure it cooks to the consistency I like. If you do this, be sure you do not steam any longer or it will turn to mush. This step does not reduce the cook time noted below.
Coat the florets in the mayo mixture and place in a cast-iron pan (no oil needed). Sprinkle a liberal amount of Parmesan cheese on top.
Bake the cauliflower, uncovered, for 45 minutes or until it's the desired consistency.