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 |
AdvertisementAdvertise with NZME.
Directions
- Preheat oven to 180C.
- 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.
- 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.
- Pour wine into base of dish. Bake in oven for 40 minutes until golden and crispy.
- Serve with a sprinkle of the fresh herbs.
