Roast Cauliflower
Ingredients
- 1/2 cup thickened cream
- 1kg whole cauliflower
- 4 spring onions (finely chopped)
- 3/4 cup grated parmesan
- 80g butter (melted)
- 250g frozen spinach (thawed)
- 1/2 cup panko breadcrumbs
- 2 tbs fresh oregano
- 2 free range eggs (whisked)
- 2 cloves garlic, finely grated
Method
- Trim leaves and stem from cauliflower, but leave it whole.
- Place cauliflower, stem-side up, into a large bowl or saucepan. Pour over enough boiling water to cover. Set aside for 20 minutes to soften slightly.
- Meanwhile, strain spinach, pressing well to remove as much liquid as possible. Discard water. Combine spinach with onion, garlic, egg, cream, 1/2 cup parmesan, half the breadcrumbs and oregano. Season and stir well to combine.
- Preheat oven to 200°C. Line base of a roasting pan with baking paper.
- Drain cauliflower well. Return to bowl or pan, stem-side up.
- Spoon spinach mixture into cauliflower, in batches, and use your fingers to push it in between the florets. Repeat until you’ve used all the filling. Place cauliflower, stem-side down, into pan.
- Combine butter with remaining parmesan and breadcrumbs. Spread mixture over cauliflower. Season.
- Bake for 50-60 minutes or until tender. Cool for 10 minutes before cutting into wedges. Serve.
