Crispy Whole Roasted Cauliflower with Cheese Sauce

Why You'll Love this Whole Roasted Cauliflower

One of our favourite whole roasted cauliflower recipes, here's why we love it.

• Simple ingredients - it's cauli cheese with a difference with 20 minutes of prep
• No More Watery Cauliflower and Cheese - Often worried about your cauliflower cheese going watery? No more. Roasted this way rather than boiled or steamed, it will never happen again.
• Best Taste - It tastes way better than cauliflower that's steamed or boiled. Roasting brings out the vegetable's full nutty flavour enhanced with toasted walnuts.
• It's healthy - good source of fibre, calcium and potassium with vitamin C.
• Takes cauliflower cheese to a new level with its crispy topping. Parmesan is good as it's not too fatty. Aged mimolette is a great equivalent that adds an orange touch.
• Crispy cheese topping - the cheesy crust is easy to make in advance and, even better, freezes well. I took this Viennoise-style topping from the Parmesan Herb Crusted Salmon recipe. Just take the sheet topping out of the freezer and place directly over the whole cauliflower and continue to roast as per the recipe below.
• Roast to your own preferred tenderness. We prefer it tender, not mushy. If you prefer yours without a little bite, roast longer: insert a knife or fork to check how it's done, depending on its size.

How to Roast a Whole Cauliflower

Whole roasted cauliflower is so easy to make, as there's no need to pre-cook it.

Wash the whole cauliflower head and turn it upside down. Cut off its outer leaves and a little of the inner core to make it easy to stand upright. Keep some of the smaller leaves underneath, as these little ones are edible.

Place upright in a non-stick roasting dish or dutch oven without the lid.

Mix together in a small bowl the olive oil, salt, pepper, smoked paprika (substitute chili powder or red pepper flakes if you prefer it spicy) and caraway seeds. If you do use spices, pick ones that goes with cheese.

Use a pastry brush to cover the whole head, otherwise drizzle it over and use your hands to rub it in, if you don't mind getting them oily.

Best Temperature for Whole Roasted Cauliflower

Cover with foil and roast in the oven for 30 minutes at 200°C (180°C fan) or 400°F (Gas 6).

Remove the foil and roast for another 20 minutes uncovered. Depending on the size of your cauli head, check to see how tender it's done by inserting a sharp knife. Roast for 10-15 minutes longer if it needs it, otherwise continue with the cheese topping.

At this point, the roasted whole head of cauliflower is tender, golden brown, and can be served as is. However, the best cheesiness is yet to come.

Crispy Cheese Topping

While the whole cauli is roasting, use the time to make the crispy Parmesan cheese topping.

When the butter melts in a saucepan, stir in the Panko breadcrumbs (or regular slightly stale bread, processed to breadcrumbs), grated Parmesan, pepper (and herbs if using) until combined.

Spread on to a flat baking sheet covered with parchment paper. Top with another sheet of parchment and flatten with a rolling pin or with your hands. Place in the fridge for 30 minutes (or freezer) until the cauliflower is tender in the oven.

Cover the top of the cauliflower with the Parmesan cheese topping.

It doesn't matter if the cheesy sheet breaks: just place it as much as possible over the head, even overlapping. It's so much easier than it looks!

Sprinkle with the walnut garnish and return to the hot oven for 10-15 minutes or until the topping is golden and clung to the veg.

Serve immediately at the table with the sauce and finely chopped fresh herbs. It's beautifully crispy on the outside and tender in the inside.

Is Parmesan Cheese Vegetarian?

If you're entertaining vegetarians, this recipe can be adapted for them. Like most cheeses, as parmesan contains animal rennet, it isn't suitable for strict vegetarians. For vegetarian recipes, either find a strong flavoured vegetarian Parmesan equivalent such as some cheddars (e.g. UK Old Winchester), Applewood smoked or Italian Provolone. Ensure to read the label.

For vegans, this recipe is also just as delicious served without the crispy cheese topping. I'd recommend adding a little extra spice such as chilli flakes or Piment d'Espelette to make up for the lack of cheese.

How to Serve

This is one of our favourite whole roasted cauliflower recipes, thanks to its crispy textures and cheesy sauce. It's best made with the French classic Béchamel sauce (or white sauce). Add more cheese and the recipe is turned into a Mornay sauce.

Otherwise, if you prefer to keep to Parmesan (not vegetarian), make the parmesan sauce from this asparagus clafoutis. Once served with sauce, it's good with:

• Roasted chicken or turkey or any grilled meats.
• Gratin Dauphinois, the classic French creamy potato bake is a great accompaniment. However, to make it extra cheesy? Serve with Gratin Savoyard, without the cream using stock instead. Ideal for cooking in the oven at the same time (or reheating).
• Sautéed green beans with garlic.
• Pork Roast with apples and cidre.