Directions

1. Preheat oven to 375°. Place oven rack in middle position. 
2. Rinse cauliflower head, pat dry. Remove any outer leaves. Cut off bottom so it’s flat and most of the woody stem is removed, making sure not to cut too much so that head falls apart. 
3. In a small bowl, mix olive oil, garlic, half the sesame seeds, 2 Tbsp Parmesan, dried herbs, salt and pepper.  
4. Put cauliflower head upside down into an iron skillet. Drizzle half of the sauce on the cauliflower, letting it drip around the core and between florets. Turn over cauliflower and drizzle/brush remaining mixture on the cauliflower dome. Sprinkle with more pinches of salt.  
5. Place cauliflower, florets-side-up, on the iron skillet and cover tightly with foil. Cook for ½ hour, covered. Remove foil from skillet and roast 1 more hour. Once cauliflower is gold brown and a knife slides in/out easily, remove from oven. 
6. Sprinkle top of cauliflower with remaining Parmesan and put under broiler for 5 minutes until cheese browns. Remove from oven and place on a platter. Sprinkle with chopped fresh parsley and remaining sesame seeds before serving.