Stovetop Roasted Cauliflower with Herbs and Fresh Parmesan Cheese.

You can use a Cast Iron Skillet or a Griddle on the Stove.

Thyme Leaves

Fresh Chopped Parsley

Fresh Chopped Rosemary

3 TBS Olive Oil
1 Small Head of Cauliflower ( trimmed and cut into small florets.
Fresh Shaved Parmesan Cheese
2 TBS Fresh Chopped Parsley
2 TBS Fresh Thyme Leaves
2 TBS Fresh finely Chopped Rosemary
Pepper to taste

In the Skillet on Medium High Heat:
Oil, until Hot.
Cauliflower
Pan Roast, stirring often for 15 minutes until Golden Brown.
Stir well to keep it from burning.

After 15 minutes:
Add:
Parsley
Thyme
Rosemary
Reduce Heat to Low.
Continue heating for 5 minutes.
Stir to combine well.

Transfer to a Large Serving Bowl.

Add:
Fresh Shaved Parmesan, to taste.
Pepper, to taste
Mix well.

Serve Hot.
Top individual servings with additional Parmesan Cheese.

Enjoy!
Peace in the Kitchen!