Whole-roast-cauliflower

Whole roast cauliflower

Tender cauliflower with a crunchy, cheesy crust — perfect for a vegetarian Sunday roast dinner option or as a side

By , 26 March 2018

(35 votes)

Whole roast cauliflower
  • 1 Hour

  • Serves: 6

  • Price: 42p per serving

Nutritional Info
Each 106g serving contains
  • Energy

    297KJ

    71KCAL

    4%
  • Fat

    3.5g

    med

    5%
  • Saturates

    1.7g

    med

    9%
  • Sugars

    2.7g

    low

    3%
  • Salt

    0.34g

    med

    6%
of your reference intake.
Typical energy values per 100g: 280kJ/67kcal.
Ingredients
  • 600g cauliflower, leaves removed
  • 1tbsp lemon juice
  • 1tbsp Dijon mustard
  • 1tsp rapeseed oil
  • 50g Asda Grated Grana Padano cheese
  • 1tsp fresh thyme leaves
  • 75g Asda Mild Baby Leaf & Rocket salad, to serve
Method
  • Preheat the oven to 200C/Fan 180C/Gas 6.

  • Put the cauliflower top down on a chopping board and carefully cut out the centre stalk, leaving the head of the cauliflower whole.

  • Put into a large saucepan and carefully cover with boiling water from the kettle. Bring to a simmer and cook for 10 minutes, then drain.

  • Stir together the lemon juice, Dijon mustard and oil. Put the cauliflower into a shallow roasting tin and brush over the mustard mixture.

  • Sprinkle over the cheese and season with black pepper, pressing down lightly to make the cheese stick.

  • Roast in the oven for 30-35 minutes, or until golden brown and tender when pierced.

  • Take the tin out of the oven and allow to cool for 5 minutes.

  • Sprinkle with the thyme leaves and serve with the salad on the side.