Whether you’ve got a vegetarian coming for dinner, or you’re sick of filling up on meat, this whole baked cauliflower has got you covered. Matt Moran’s newest vegie recipe has a healthy dose of herbed butter, with parsley, basil and lemon zest for a little extra zing.
Use the microwave to heat up your head of cauliflower before setting it in the oven to cook through. It’s the best side dish (or main if you love cauliflower!) for a family event.
Ingredients
Method
Preheat oven to 200°C/180°C fan-forced. Cut a cross into the base of the cauliflower with a sharp knife. Place cauliflower in a microwave-safe dish, cover with a piece of damp paper towel, then cook on HIGH (100% power) for 8 minutes. Set aside until cool enough to handle.
Transfer cauliflower to a large, heavy-based roasting pan. Pour stock into the pan.
Process butter, garlic, pine nuts, chilli flakes, lemon zest, parsley and basil in a small food processor until smooth. Rub over the cauliflower. Bake for 35 minutes or until golden and tender. Serve with extra parsley, basil and pine nuts.
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