Whole Roasted Cauliflower

I wanted to call this a Bloomin' Cauliflower, but then I looked up what that entailed.  You pour a batter into the cauliflower head and deep fry it, then remove the core and serve it upside-down with spicy dressing.  It's probably very good, but there were other recipes in the search that were closer to what I had in mind.

A whole cauliflower makes for a neat presentation, but it's still cauliflower and therefore a bit bland.  There were two general themes of seasonings, Indian curry and parmesan.  I'm going for the latter, and using the last of the Pandemic Parm that's been in and out of my freezer since March.  Blocks of Parmesan cheese were never out, but I didn't know that in March when I bought the wedge.  After all, no one foresaw TP hoarding or the still-unexplained run on bananas.

This recipe is super simple.  Season, bake halfway while covered, add cheese, bake the rest of the way uncovered.  It takes up to an hour, but that's just how long it takes to roast vegetables.

1 large cauliflower
salt and pepper
about 1 tsp paprika
1 oz grated Parmesan cheese

1.  Preheat oven to 375º.  Line a rimmed baking sheet with foil.  Trim leaves off cauliflower and cut so it sits up flat.

2.  Season with salt, pepper, and a generous amount of paprika.  Cover lightly with another piece of foil and roast 30 minutes.

3.  Remove from oven, discard top foil, and sprinkle with cheese.  Return to oven until cheese is browned and florets start to soften, about 15-20 more minutes.  Cut into wedges and serve.

Difficulty rating  π