Crispy roasted whole cauliflower with parmesan cheese. Topped with toasted walnuts and a panko breadcrumb parmesan crisp then drizzled in a cheese sauce (recipe links below). Serve as a side with roast chicken or turkey or on its own.
½teaspoonsaltfleur de sel, Maldon flakes or Celtic sea salt
1teaspooncaraway seeds
¼teaspoonsmoked paprika(or piment d'Espelette)
30g (2 tbsp)walnutsbroken
1tablespoonfresh chives or parsleyfinely chopped
Crispy Parmesan Cheese Crust
50g (1.25oz/ ¼ cup)buttersalted
50g (1.25oz/ ½ cup)breadcrumbsIdeally Panko
50g (1.25oz/ ½ cup)fresh parmesan cheesefinely grated
¼teaspoonfreshly ground black pepper
½teaspoonfresh herbs such as thymeoptional
Instructions
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
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. Keep some of the smaller leaves, as these 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. Brush the mix over the whole cauliflower, cover with foil and roast for 30 minutes. Meanwhile prepare the cheese topping.
Remove the foil and roast for a further 20 minutes. Check that the cauliflower is tender by inserting a knife. If yours is extra big, then it may need just a few more minutes.
Crispy Parmesan Cheese Crust
Melt the butter in a saucepan then stir in the panko 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. Place in the fridge for 30 minutes (or freezer) until the cauliflower is tender.
Cover the cauliflower's head with the cheese topping. It doesn't matter if it breaks: just place it as much as possible over the head, even overlapping. 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.