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.
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