Whole-roasted Parmesan Garlic Cauliflower - with lighted up Chicken Parmesan

Ingredients for Cauliflower
1 large whole head of cauliflower - green parts and large stem removed so it sits nice in a cast iron pan
3 tsp minced garlic
1/4 cup grated parmesan, plus more for sprinkling
6 TBSP butter
salt and pepper

Directions:
1. Preheat oven to 400 and set the cauliflower in a cast iron pan.
2. Melt your butter, mix in Parmesan, salt, pepper and garlic to make a past.
3. Brush your cauliflower with almost all the mixture
4. Place in the oven for 1 hour, basting about 3 times in between.  Use all your butter mixture and even use a spoon to catch the butter on the bottom of the pan and drizzle back over the top of the cauliflower. 
5. After an hour you should have a nice brown crust on the outside. Depending on your oven, you can sprinkle a little more Parmesan on the top and throw under the broiler for 2-3 minutes. 
6. Season with salt and pepper and serve.



Ingredients for chicken Parmesan:
3 boneless, skinless chicken breasts, sliced in half lengthwise to make 6 pieces
2 jars of Traditional Marinara Sauce from TJs - or your favorite brand
2 cups of shredded part skim mozzarella
2 cloves of garlic, minced
2-3 basil leaves
2 TBSP olive oil
Seasoning for chicken: italian seasoning, garlic powder, salt, pepper

Directions:
1. Season the chicken on both sides with salt, pepper, italian seasoning and garlic powder.
2. Heat up your sauce in a pot with minced garlic, basil leaves and maybe some pepper.
3. Sear your chicken on both sides for about 3 minutes.  Turn off heat.
4. Add in about 3/4 of your sauce making sure to cover the chicken.
5. Top each piece of chicken with a pile of mozzarella - use it all.
6. Season with italian seasoning over the top.
7. Place in the oven where the cauliflower is just for about 5 minutes to melt the cheese and ensure the chicken is cooked through.
Serve together!

Pairing - serve with a Montepulciano d' Abruzzo or a Super Tuscan