Submitted by: Barbara Dodson
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Italian-inspired - simple, yet elegant!
Preheat oven to 425°F. Line an 8x10-inch baking dish with parchment paper.
Bring a large pot of water to a boil with a couple teaspoons of sea salt. Add the cauliflower and boil until the florets are slightly soft, about 4-5 minutes.
Drain well, and set aside to cool slightly. Slice stems lengthwise to about 1/4-inch thickness. Arrange the slices in the baking dish, overlapping stems. Season with sea salt and freshly ground black pepper, and dot with butter. Sprinkle the top with the Parmesan cheese.
Bake uncovered until lightly brown on top, about 30 minutes. Check after about 20 minutes so as not to burn the top.
Tip: I like to toss the leftovers in an omelet the next day! Delicious.