Whole Roasted Cauliflower with Pangrattato
Prep Time:15min
Servings:4-6
Cook Time:1hr 20min
Difficulty:Easy
Total Time:1hr 35min
Ingredients
ROASTED CAULIFLOWER
• 2 tbsp olive oil
• 1 tsp Sweet paprika
• 3 garlic cloves, crushed
• Chilli flakes
• 2 tbsp finely chopped fresh oregano
• 1 lemon, zested and juiced (the zest will be used in the pangrattato)
• 1 large cauliflower (about 1kg)
• 400g tin cherry tomatoes
PANGRATTATO
• 3/4 cup panko breadcrumbs
• 1 garlic clove, crushed
• 1/4 cup almonds, roughly chopped
• 1 loosely packed cup parsley leaves, finely chopped
Instruction
- Preheat oven to 180°C.
- To prepare the cauliflower for roasting remove any large outer leaves and then take thewhole head of cauliflower in your hands and bash it down on the bench to dislodge the hard central stem from the florets. Turn the cauliflower over and grabbing the central stem, twist gently until you can remove and discard it.
- In a bowl combine the olive oil, paprika, chilli flakes, 3 garlic cloves, 1 tbsp oregano and lemon juice and mix well to combine then rub the entire head of cauliflower with the mixture and season with salt and pepper.
- Place the whole cauliflower in a Pyrex Cook N Serve 3L Casserole Dish, cover with the lid
(TBC right size for cauliflower head) and bake in the preheated oven for 1 hour. Remove the lid, add the tin of cherry tomatoes to the bottom of the casserole dish, sprinkle with the remaining oregano and season the tomatoes with salt and pepper. Roast, uncovered for a further 20 minutes. - While the tomatoes are roasting, make the pangrattato. Preheat a dry frypan over medium heat then add the breadcrumbs, garlic, and almond and toast, stirring often, until the breadcrumbs are golden. Set aside in a bowl to cool completely, then add the parsley and lemon zest and stir to combine.
- Remove the cauliflower from the oven and serve topped with the pangrattato.