1 large cauliflower 8 oz. sharp white cheddar cheese 4 oz. parmesan 6 tbsp. olive oil 1 tsp. Old Bay seasoning ½ tsp. chili pepper fresh ground pepper
Preheat oven to 450 F. (230 C.) and pull florets from the cauliflower head. Slice big ones in half.
Add cauliflower to a large mixing bowl with 6 tbsp. (88 ml.) of olive oil, and stir to throughly coat.
Sprinkle florets with Old Bay seasoning, chili pepper and a nice sprinkle of fresh pepper, toss, then sprinkle seasoning again in the same amounts to ensure all florets have been evenly coated.
Pour cauliflower onto a foil-lined baking sheet and make sure they’re all touching the foil. They’ll roast in a much tastier way. Bake on the top rack for 15 minutes.
While the cauliflower bakes, grate 8 oz. (237 ml.) of sharp white cheddar cheese and 4 oz. (118 ml.) of parmesan cheese.
Remove the almost-roasted cauliflower, and sprinkle florets with cheese. Place cauliflower back in the oven on the top rack, and bake for 7-10 more minutes, until cheese is crispy.