A fun way to prepare cauliflower, one of my favorite vegetables. Very often I use the stems and leaves from the outside for a soup, and I like to poach or sauté the florets. Here I roast the whole cauliflower in the oven covered with a mixture of spices, panko and olive oil until its tender. A nice side to go with some roasted chicken or fish.

Whole Roasted Cauliflower

Category

Category name

Serves

4-6

Ingredients

  • 1 cauliflower, about 1 ¼ pounds, stems and leaves removed
  • ⅓ cup panko
  • 2 tablespoons Romano cheese
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • 1 teaspoon sriracha
  • 2 tablespoons extra virgin olive oil, plus more for drizzling

Method

  1. Preheat the oven to 350°F.
  2. Place the cauliflower in an ovenproof dish or skillet. In a medium bowl, combine the panko, cheese, salt, paprika, Sriracha and olive oil and mix well. Press the mixture onto the bottom and over the top of the cauliflower. Drizzle with more olive oil if needed to help the mixture stick. Bake until the cauliflower is tender when pierced with a knife, 1 to 1 ½ hours. Check after 30 minutes, and if the cauliflower is starting to get too dark on top, cover it loosely with aluminum foil. Place on a platter, cut into wedges and serve.