Preheat your oven to 400°, remove the leaves and stem from the bottom of the cauliflower head, and be careful not to cut too deep, it needs to remain whole! Rinse it and place it in the cast-iron skillet.

Next, in a small bowl whisk together a 1/2 cup of olive oil, 3 tbsp of white balsamic vinegar, 1 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp pepper, 1/4 tsp garlic powder, and 1/8 tsp cayenne pepper. Once everything is thoroughly mixed together, turn the cauliflower head upside down and pour about half of the mixture evenly into it. Then, flip it right side up and pour the rest all over the top. Place the cauliflower in the oven and bake it at 400° for 55 minutes, or until it's as soft as you'd like it!

While the cauliflower is baking, in another small bowl, add 1 cup of sour cream, 2 tbsp of lime juice, a 1/4 tsp of salt, and a 1/8 tsp of garlic powder, whisk together.

Next, chop up the habanero almonds and parsley.

Once the cauliflower is done baking, take it out of the oven and carefully remove it from the cast iron placing it on a serving tray. Pour the oil from the bottom of the cast iron over the top of the cauliflower. Next, drizzle the lime crema over it and finish with a sprinkling of habanero chopped almonds, and parsley.

Slice and enjoy!!