How To Roast a Cauliflower

Need an easy vegetarian dish? Roasting a whole head of cauliflower gives you a dish that works as both a main course and a side. As a dinner table standout, it can't be beaten.

Ingredients

1 cauliflower
80 mL olive oil
60 g grated Parmesan cheese
5 g dried basil
5 g dried parsley
5 g dried thyme
3 cloves garlic, minced
2.5 g sea salt
1.5 g black pepper

1. Preheat your oven to 205°C. Rinse and pat dry the cauliflower. Remove the outer leaves and carefully cut off the woody center of the bottom stalk so that it's flat and the head stays in one piece. 

2. In a box mix the olive oil, the garlic, half of the Parmesan cheese, and the remaining spices and seasonings.

3. Put the cauliflower upside down (core side up) in a Dutch oven. Drizzle half of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip the cauliflower over and drizzle the remaining sauce over the top, and use a pastry brush to ensure the cauliflower.

4. Cover the Dutch oven with its lid and bake everything for 35-45 minutes, or until the cauliflower is tender and pierces easily with a knife or fork. Remove the lid and sprinkle the top of the cauliflower with the remaining Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes, until the cheese is browned.