Pot roast cauliflower with herbs and Parmesan

Serves 4

• 1 large, or 2 small heads of cauliflower
• 2tbsp Parmesan
• 1tbsp chopped parsley
• 1tbsp chopped chives
• 2tbsp olive oil
• Salt and freshly ground black pepper

1. Pre-heat the oven to 220ºC/430º.
2. Remove and discard the outer leaves from the cauliflower and cut it into 6-9 wedges
3. Put them in an oven-proof dish, season with salt and pepper and spoon over the olive oil.
4. Cover the pot with a lid, or close fitting foil.
5. Cook in the oven for 35 minutes, basting occasionally, then remove the lid and continue cooking for a further 15 minutes.
6. Scatter the parsley, chives and Parmesan over, replace the lid and cook for another 10 minutes.