Is it Spring Yet?-Cauliflower Parm

As children, many of us had aversions to broccoli, brussels etc. Cauliflower is easily in the not so favorite category, so when I came up with this jazzed up version of a parmesan dish- I got excited.

I've never been a fan of picky eaters. So when my youngest comes to me and tells me that I've "nailed it" or says " Bruh, I don't even care about the tomatoes... seconds please"? Once I'm done correcting him for calling me "Bruh", I know I've just gotten it right.

I won't do one of my deep dives in woo-woo mode about how much tastier I think Cauliflower is when it's traveled from your own backyard to your dinner table, but I will say this- If you're not growing it, spend a lil extra on chemical free produce. Your body will thank you.

The thing I love about this dish, is that it maintains that cozy warm and hearty feel we all need coming out of the cold months with it's gooey cheese, but then it lifts us up and lightens our dish with the cauliflower and tomatoes, teasing us like it COULD be Summer...soon...we hope.

I hope cauliflower parmesan becomes a household fave for you. It's easily one of my favorite #vegetarian dishes. Enjoy! <3

Preheat to 375

1. Start with a washed head of cauliflower or two. I remove the base/core and leaves and use a serrated knife and slice 3/4 inch slices, covering the bottom of my pan.

2. I use olive or avocado oil to lightly grease the pan, OR if you loathe dishes as much as I do, you can also lay it over parchment. A bit of oil either way (three tablespoons).

3. Use diced and seasoned tomatoes. Again, I save mine from Summer usually and add Italian seasonings, herbs etc. You can even purchase pre-seasoned diced tomatoes to make this super simple. Pour your two to three cups liberally over the top of your cauliflower slices on your pan/sheet.

4. Cheese, is our friend, so let's really invite her to this party, shall we? I go two to three cups of mozzarella and or hard parmesan. Please do not use freeze dried parmesan in a green can... we don't want to offend the cauliflower now do we?

5. I like to top it with more seasoning and salt and pepper.

6. You're going to pop this in covered for 30 minutes. Peel back the cover and poke her with a fork...Does the fork move easily through? If so, good, take off the cover and broil her up to crisp her top and give her a lovely color. But stay close! We don't want to cry because we just burned our new favorite dish.

7. If NOT, close that corner and give her another 15...some of us are just late bloomers, right?

8. Once it's done, take her out and let her cool for just a bit. This dish is incredibly good for the following three or four days after all of the juice from the tomatoes have had time to linger with your herbs and cauliflower. You'll want to keep any leftovers (I'd be shocked if you had any- SO GOOD!)and snack on this for days.