Shop Ingredients
Makes 4 servings1 kg cauliflower head( approximately)Sorry this product is not available at your store
1/2 tsp ground nutmegSorry this product is not available at your store
2 cloves garlic, gratedSorry this product is not available at your store
4 tbsp wholegrain mustardSorry this product is not available at your store
1/4 cup Extra Virgin olive oilSorry this product is not available at your store
Salt & pepper to seasonSorry this product is not available at your store
1/4 cup dried breadcrumbsSorry this product is not available at your store
1/4 cup parmesan, gratedSorry this product is not available at your store
2 tbsp flaked almonds, toastedSorry this product is not available at your store
1 handful parsley, choppedSorry this product is not available at your store
1 lemon, cut into wedgesSorry this product is not available at your store
Directions
- Preheat the oven to 180C. Combine the nutmeg, garlic and mustard with 2 tablespoons of olive oil and season to taste with salt and pepper.
- Trim the cauliflower of any outer leaves and trim the stalk so it sits flat, then cut a deep cross in the base of the stalk. Place the cauliflower on a greased baking dish and brush it all over with the mustard mixture. Cover with foil and bake for about 1 hour until tender.
- Meanwhile, combine the breadcrumbs and parmesan together with the remaining 2 tablespoons of olive oil. Uncover the cauliflower and sprinkle with the seasoned breadcrumbs. Turn the oven up to 200C and bake for another 15-20 minutes until the cauliflower is golden.
- Scatter flaked almonds and parsley over the cauliflower, then carve and serve with lemon wedges.