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Whole roast cauliflower
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1 large cauliflower
75g butter, softened
1 tbsp olive oil
2 cloves garlic, crushed
4 tbsp grated Parmigiano Reggiano
100g fresh breadcrumbs
25g pack flat leaf parsley, leaves roughly chopped
Finely grated zest ½ lemon
Lemon wedges, to serve
1. Preheat the oven to 190°C, gas mark 5. Trim the cauliflower of its outer leaves and cut the base so that it sits upright. Bring a large pan of water to the boil and carefully lower in the cauliflower. Bring back to the boil and cook for 5 minutes until the outside is just tender. Drain well and pat dry with kitchen paper.
2. Meanwhile, combine 50g butter with the oil, garlic and cheese then season. Place the cauliflower into a small roasting tin or shallow ovenproof dish and rub all over with the flavoured butter. Roast for 25-30 minutes, basting twice, until golden and tender.
3. Meanwhile, heat the remaining butter in a frying pan. Add the breadcrumbs and fry until lightly toasted and golden. Season. Remove and leave to cool, then mix with the parsley and lemon zest. Serve the cauliflower cut into thick slices or wedges scattered with the crumb mixture, with lemon to squeeze over.
Cook’s tip Boil the cauliflower then set aside. Make the butter and prepare the crumbs in advance. Roast the cauliflower when needed, cooking for slightly longer to make sure it’s piping hot throughout.
Typical values per serving: