Oven Roasted Cauliflower
This cauliflower dish is simply delicious with truffle oil and crunchy parmesan topping.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
1 cauliflower head
salt and freshly ground pepper
½ C (125 ml) fresh white breadcrumbs
small handful of chives, finely chopped
30 g Parmesan cheese, finely grated
2 Tbsp (30 ml) Willow Creek Lemon Flavoured Olive Oil
Preheat the oven to 200 °C.
Slice the cauliflower head lengthways into four thick slices. Keep any leaves from the cauliflower aside.
Place the slices onto a baking tray, drizzle with Willow Creek Truffle Flavoured Oil and season with salt and freshly ground pepper.
Mix the breadcrumbs, chives, Parmesan cheese and Willow Creek Lemon Flavoured Olive Oil together, and sprinkle this mixture over the sliced cauliflower.
Place into the preheated oven for about 20 − 30 minutes, or until lightly golden brown and crisp.
If there are any leaves from cauliflower head, drizzle these with a little extra Willow Creek Truffle Flavoured Oil and bake in oven for the last 5 − 8 minutes of roasting.
Remove from oven and serve immediately as a side to a simple roast chicken.