Whole Roasted Cauliflower

Serves: Six | Prep: 5 min | Cook: 35 min

Ingredients:

Whole Roasted Cauliflower:
2.5 lb whole cauliflower head
1/3 cup olive oil
3 garlic cloves, finely minced
1/4 cup parmesan cheese, grated
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

Directions:
Preheat oven 400F/200C.

Remove the outer leaves of the cauliflower, cut off the bottom and remove most of the woody stem, being careful that the head stays intact.

In a jug mix olive oil, garlic, 2 Tbsp parmesan cheese, basil, oregano, parsley, salt and pepper together.

Place the trimmed cauliflower head upside down, so that the core is facing up in an oven proof dish, with a lid. Drizzle half of the oil mixture over the bottom half of the cauliflower, letting it drip down into the core and all around. Flip over and drizzle the remaining mixture over the top. Coat the cauliflower well, the use of a pastry brush will help. Cover and bake, 35-45 minutes, until the cauliflower is tender. Sprinkle the remaining 2 Tbsp parmesan cheese on top of the cooked cauliflower and place back in the oven uncovered, 8-10 minutes.

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Roasted Butternut Squash with Thyme and Goat Cheese
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