Roast Cauliflower

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Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4

10 Ingredients

Number of servings
8
  • 1/2 cup thickened cream
  • 2 whole cauliflower
  • 4 spring onions (finely chopped)
  • 3/4 cup grated parmesan
  • 80grams butter (melted)
  • 250grams frozen spinach (thawed)
  • 1/2 cup panko breadcrumbs
  • 2tablespoons fresh oregano
  • 2 free range eggs (whisked)
  • 2 cloves garlic, finely grated

Nutrition per serving

1140 Kilojoules or 274 Calories
13% of daily energy intake*
Protein
11.2grams
Fat
21.4grams
Carbs
13.5grams
Sugars
5.3grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 8

Trim leaves and stem from cauliflower, but leave it whole.

Step 2 of 8

Place cauliflower, stem-side up, into a large bowl or saucepan. Pour over enough boiling water to cover. Set aside for 20 minutes to soften slightly.

Step 3 of 8

Meanwhile, strain spinach, pressing well to remove as much liquid as possible. Discard water. Combine spinach with onion, garlic, egg, cream, 1/2 cup parmesan, half the breadcrumbs and oregano. Season and stir well to combine.

Step 4 of 8

Preheat oven to 200°C. Line base of a roasting pan with baking paper.

Step 5 of 8

Drain cauliflower well. Return to bowl or pan, stem-side up.

Step 6 of 8

Spoon spinach mixture into cauliflower, in batches, and use your fingers to push it in between the florets. Repeat until you’ve used all the filling. Place cauliflower, stem-side down, into pan.

Step 7 of 8

Combine butter with remaining parmesan and breadcrumbs. Spread mixture over cauliflower. Season.

Step 8 of 8

Bake for 50-60 minutes or until tender. Cool for 10 minutes before cutting into wedges. Serve.

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