Roasted cauliflower with parmesan and almonds
45 minutes
Cauliflower is a great stand-by, and this delicious dish offers a change from classic cauliflower cheese.
Zoë Harpham
2 people made this
Ingredients
Serves: 4
- olive oil, for greasing
- 1 large cauliflower, cut into florets
- ¾ cup raisins
- ¼ cup dry white or wholemeal breadcrumbs
- 1½ tablespoons grated parmesan
- 1 tablespoon flaked almonds
- 1 tablespoon olive oil
- 1½ tablespoons lemon juice
- lemon wedges to garnish
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Preheat the oven to 200°C. Lightly grease a roasting tin with olive oil.
- Cook the cauliflower in a steamer, set over a saucepan of boiling water, for 5 minutes, or until just tender.
- Meanwhile, put the raisins, breadcrumbs, parmesan, almonds and olive oil in a bowl and stir together.
- Transfer the cauliflower to the roasting tin. Sprinkle the breadcrumb mixture over the cauliflower, then roast for 20 minutes, or until the crumbs are toasted.
- Drizzle the lemon juice over the top and roast for a further 5 minutes. Serve hot or warm with lemon wedges.
cook's tip
It is easy to make your own dry breadcrumbs. Place slices of white or wholemeal bread on a baking tray and bake at 150°C until completely dried out but not browned. Let the toast cool completely, then whizz it to fine crumbs in a food processor.
