Crispy Whole Roasted Cauliflower with Cheese Sauce

Bring a wow factor to the table with this crispy whole roasted cauliflower with cheese sauce. Best served as a side dish with roast chicken or turkey, it's also great served on its own as a vegetarian main with toasted walnuts.

I made this recipe Jill, despite great reservations about how the sheet crust would adhere to the cauliflower. It was hilariously difficult to do the latter but I was amazed to find it possible. It both looked and tasted so splendid ...Thanks for the recipe. - Sue

Why You'll Love this Whole Roasted Cauliflower

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

• 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.
• 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. It's a question of taste, but we prefer it tender, not mushy. If you prefer yours without a little bite, roast longer but insert a knife 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 cauliflower 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, as these little ones underneath are edible.

Place upright in a non-stick roasting dish.

Mix together in a small bowl the olive oil, salt, pepper, smoked paprika and caraway seeds.

Use a pastry brush to cover the whole head, otherwise use your hands 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 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.

Melt the butter in a saucepan then 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 roasted cauliflower's head 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 walnuts and return to the hot oven for 10-15 minutes or until the topping is golden and clung to the veg.

Sprinkle over the finely chopped herbs and serve immediately at the table with the sauce. 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.

To pair with wine, I'd pick a white wine from the Jura which goes well with the cheese and brings out the nuttiness of the toasted walnuts.