Name: Baked cauliflower
Cook time: 45 min
Total time: 45 min
Yield: 4 - 6
Ingredients: 1.3 kilogram whole cauliflower; 1 cup (250ml) vegetable stock or dry sherry or 400g can crushed tomatoes; 60 butter, melted; 1 teaspoon smoked paprika; 1 clove garlic, crushed; ¼ cup (20g) finely grated parmesan-style cheese; 2 tablespoons chopped parsley

If you can’t get enough baked cauliflower, try our miso-glazed cauliflower or more cauliflower recipes?

Ingredients

1.3 kilogram whole cauliflower

1 cup (250ml) vegetable stock or dry sherry or 400g can crushed tomatoes

60 butter, melted

1 teaspoon smoked paprika

1 clove garlic, crushed

¼ cup (20g) finely grated parmesan-style cheese

2 tablespoons chopped parsley

Method

1.Preheat oven to 200°C/400°F. Cut a cross into the base of the cauliflower with a sharp knife. Place in a large, heavy-based casserole dish or roasting pan.

2.Pour stock into dish. Combine melted butter, smoked paprika, garlic and parmesan in a small bowl; season. Brush over cauliflower.

3.Cover dish with a lid or foil; bake for 20 minutes. Remove lid; bake, uncovered, for a further 15 minutes or until cauliflower is tender and browned. Sprinkle with parsley. Season.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook