Ingredients:
• 1 head of Cauliflower
• 1/2 cup Extra Virgin Olive Oil, divided
• 4 tbsps McCormick’s Monterrey Chicken Sea seasoning
• 2 to 3 oz Gruyere cheese grated
Directions:
Place an oven rack in the center of the oven and preheat oven to 375ºF.
Grate the Gruyere and set aside.
Break down the cauliflower by cutting around the stem from the bottom. Continue to cut florets loose until you achieve florets no larger than popped popcorn.
Place florets in a bowl and drizzle a one tablespoon of olive oil over the florets, using a spatula or big wooden spoon, toss the florets a little and repeat by drizzling another tablespoon of olive oil and tossing, repeat 4 more times to coat all the florets with olive oil.
Sprinkle one tablespoon of spice mix over florets and toss to coat, repeat this one tablespoon at a time until you use all the spice mix and the florets are evenly coated with spice.
Prepare to 9 x 13 roasting pans by spreading the remaining olive oil evenly over the bottoms of both pans.
Divide the cauliflower evenly between the two pans and spread them in a single layer around the pan.
Place the pans in your preheated oven and set your timer for 20 minutes. When the timer goes off, oven the oven and sprinkle the Gruyere cheese evenly over the contents of both pans. Turn off the oven.
Close the oven door and set the broiler to high. Let the broiler do its thing for about 3 minutes and then check the cauliflower. If the cheese is turning brown and bubbly, remove the pans and set them on cooling racks to cool for a few minutes, if not, let it go and check it every minute until golden cheese is achieved.
This dish can be served hot or cold.