Roasted cauliflower with persillade

Author:: Brigitte hafner
Time:: 1-2 hours
Difficulty:: Medium
Special options:: Vegetarian, Dairy-free, Nut-free, Egg-free

Cauliflower is delicious roasted, going all soft and golden brown on the edges, just right for a dressing of pinenuts, chopped parsley, currants, olive oil and vinegar or with the persillade as in the recipe here.

Photo: Marina Oliphant

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Ingredients

Title:For the cauliflower
1 cauliflower
50ml extra virgin olive oil
salt
Title:For the persillade
3 tbsp olive oil
1 garlic clove, finely chopped
1 cup breadcrumbs made from stale ciabatta or sourdough
3 tbsp parsley, chopped

Method

For the cauliflower: Preheat oven to 180C. Cut cauliflower into large, similar-sized florets. Lay on a baking tray and drizzle with 50ml olive oil, toss and sprinkle with salt. Bake in the oven until brown and just soft - about 30-45 minutes.

For the persillade: Heat a frying pan with olive oil, add the garlic and breadcrumbs and stir for a minute, then combine with the parsley and scatter over the cauliflower. Return to the oven for another 10 minutes or until crisp and lightly golden.

Serves .

Main ingredient:: Cauliflower
Cuisine:: Italian

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