Recipes
Whole roast cauliflower
Tender cauliflower with a crunchy, cheesy crust — perfect for a vegetarian Sunday roast dinner option or as a side
Tender cauliflower with a crunchy, cheesy crust — perfect for a vegetarian Sunday roast dinner option or as a side
(38 votes)
Cook: 1 Hour
Serves: 6
Price: 42p per serving
Nutritional Information
Each 106g serving contains
Energy
297kj
71kcal
297kj
71kcal
4%
Fat
3.5g
3.5g
Low
5%
5%
Saturates
1.7g
1.7g
Med
9%
9%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
0.34g
0.34g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
280kj/67kcal
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
1
Preheat the oven to 200C/Fan 180C/Gas 6.
2
Put the cauliflower top down on a chopping board and carefully cut out the centre stalk, leaving the head of the cauliflower whole.
3
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.
4
Stir together the lemon juice, Dijon mustard and oil. Put the cauliflower into a shallow roasting tin and brush over the mustard mixture.
5
Sprinkle over the cheese and season with black pepper, pressing down lightly to make the cheese stick.
6
Roast in the oven for 30-35 minutes, or until golden brown and tender when pierced.
7
Take the tin out of the oven and allow to cool for 5 minutes.
8
Sprinkle with the thyme leaves and serve with the salad on the side.