Whole roasted cauliflower
Photo by Babiche Martens
Don't be daunted by cooking a whole cauliflower. It makes for a great centrepiece - and talking point - at a dinner. Serve it in a baking dish for ease, cut it into wedges and serve with a simple salad for lunch or eat it on its own as a meal. Adding fresh herbs and goat's cheese complements the cauliflower and adds great flavour.
- Preheat oven to 180C.
- Bring a pot ¾ full of salted water and large enough to fit cauliflower to the boil. Plunge cauliflower in and cook for 5 minutes or until a skewer goes in easily. Remove carefully and place into a small roasting dish.
- In a small pot melt butter, add lemon, cumin, paprika, herbs, salt and pepper. Cook for 2 minutes until flavours are infused. Stir through goat's and parmesan cheese. Spoon mixture over cauliflower using the back of a spoon to spread into florets.
- Pour wine into base of dish. Bake in oven for 40 minutes until golden and crispy.
- Serve with a sprinkle of the fresh herbs.