A flavorful and visually-stunning whole roasted cauliflower head
Wash cauliflower head and pat dry. Pull off leaves and cut off bottom of stem so that the head can sit flat. Set aside.
Mix alfredo sauce, and juice of one lemon together in a bowl.
Flip cauliflower head upside down and spoon alfredo mixture over top so that it flows down in between the florets of cauliflower.
Flip cauliflower head back over and spoon more of the alfredo mixture over top. Once entire head is covered, place it in bowl and let sit for about 20 minutes.
Meanwhile, preheat oven to 375 degrees. Add about 2 inches of water to a baking pan and place on the bottom rack of the oven. This will create steam to help cook the cauliflower more quickly.
Place cauliflower on a pan or skillet on center oven rack and bake for about an hour or until a skewer easily pierces the center of the cauliflower head.
Meanwhile, mix up remaining lemon juice olive oil, parmesan cheese, sea salt, thyme, and parsley. Once cauliflower is roasted, drizzle olive oil mixture over top. Serve warm.