I should have gotten on board this method of cooking cauliflower a long time ago. Not that I have not roasted cauliflowers before but not this way – whole with the leaves still on. So easy to prepare and cook and so pretty on the table it could pass up as a floral centre piece! Ok, maybe I exaggerated a bit there but still true when I say it is a pretty vegetable dish.
Cauliflower has a sweet taste to it when cooked and is great with cheese. I got the inspiration from the many whole roasted cauliflower recipes and just picked up the ingredients I like the most. Cumin, fresh chopped rosemary and thyme and grated Parmesan cheese. I parboiled the cauliflower first to make sure the centre is cooked. The family enjoyed this with some grilled barramundi fillets. The leftover (yes, there were leftover cauliflower as it was as big as a basketball!), I made cauliflower and blue cheese soup for next night’s meal.
- 1 large whole cauliflower, with leaves still intact
- olive oil spray
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons cumin
- 2 tablespoons grated Parmesan cheese
- Bring a large stock pot of salted water to a boil. Add the whole cauliflower making sure it is covered in water. Simmer until just tender, about 15 to 20 minutes. Test if centre is cooked by inserting a knife into the centre of head.
- Preheat oven to 240C degrees.
- Transfer cauliflower in a baking tray lined with baking paper.
- Spray cauliflower with oil. Rub cumin all over. Add herbs.
- Bake in the oven for 30 minutes.
- Remove from oven. Sprinkle Parmesan cheese all over cauliflower. Return to oven and roast for a further 10 minutes.
- Serve whole. Enjoy!