Whole roasted cauliflower

Babiche Martens

Don't be daunted by cooking a whole cauliflower. It makes for a great centrepiece - and talking point - at a dinner. Serve it in a baking dish for ease, cut it into wedges and serve with a simple salad for lunch or eat it on its own as a meal. Adding fresh herbs and goat's cheese complements the cauliflower and adds great flavour.

Ingredients

1	Cauliflower (Main)
50 g	Butter
1	Lemon, freshly zested and juiced
1 tsp	Cumin
1 tsp	Paprika
½ cup	Fresh herbs, e.g. parsley, dill, chives, tarragon, chopped, plus extra to garnish
100 g	Soft goat's cheese
½ cup	Parmesan cheese, grated
1 cup	Wine

Directions

1. Preheat oven to 180C.
2. Bring a pot ¾ full of salted water and large enough to fit cauliflower to the boil. Plunge cauliflower in and cook for 5 minutes or until a skewer goes in easily. Remove carefully and place into a small roasting dish.
3. In a small pot melt butter, add lemon, cumin, paprika, herbs, salt and pepper. Cook for 2 minutes until flavours are infused. Stir through goat's and parmesan cheese. Spoon mixture over cauliflower using the back of a spoon to spread into florets.
4. Pour wine into base of dish. Bake in oven for 40 minutes until golden and crispy.
5. Serve with a sprinkle of the fresh herbs.