RegisterSign in
    Recipes
    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

    starstarstarstarstar
    (38 votes)
    Cooking Time

    Cook: 1 Hour

    Cooking Time

    Serves: 6

    Cooking Time

    Price: 42p per serving

    Nutritional Information

    Each 106g serving contains

    Energy
    297kj
    71kcal
    4%
    Fat
    3.5g
    Low
    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

    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.