Roasting cauliflower whole brings out a deliciously sweet , nutty flavour. Imagine then a Roasted Cauliflower seasoned with Aromatic Anisata Spiced Rub and topped with a Sour Cream and Parmesan and Panko topping! This is definitely worth trying.
Serves 4 as a light lunch with a salad or serve as a side dish.
1 large head of Cauliflower, leaving the outer leaves intact
Wild Herb Salt if you have it or simply, salt
2-3 tablespoons Olive Oil, depending on the Cauliflower's size
1 -2 teaspoons Aromatic Anisata Spiced Rub. If you like your seasoning mild opt for 1 teaspoon, if you like to spice it up 2 -3 teaspoons should be used
Generous 1/2 cup grated Parmesan (use a Parmigiano Reggiano or Grana Padano)
1/2 cup sour cream (we used full fat)
1/4 cup of Panko breadcrumbs mixed with a 1/2 teaspoon Aromatic Anisata Spiced Rub and the extra Parmesan (as much as you like - we always like a lot!)
Prepare a deep baking dish with Baker's Paper
Trim the base of the Cauliflower so it will sit neatly in the baking tray. Leave the leaves intact (optional)
Place the Cauliflower in a large pot or Dutch Oven and fill with water to bring the level to 2/3rds of the way up the Cauliflower's sides. Season the water with the Wild Herb Salt.
Place on the stove top with a high heat, put the lid on and bring the water to a boil. Once at a boil, turn the heat down to a simmer and cook for a further 15 minutes.
Once it reaches 15 minutes mark, carefully drain the Cauliflower in a colander and let cool in the colander for about 20 minutes.
Once cooled, place the whole Cauliflower into the prepared baking dish and gently pull the outer leaves away and down from the cauliflower to the base of the vegetable to form a leafy rim. ( this step is optional - you may remove all the leaves if you wish)
Pre-heat the oven to 180C
Mix the Aromatic Anisata Spiced Rub into the Olive Oil and using a pastry brush apply the seasoned oil over the top and into as many of the crevices as possible. Use any of the seasoned oil left to brush over the tops of the leaves. Just use olive oil if you don't have enough.
Mix the Sour Cream and 1/2 cup of grated Parmesan together and gently lather all over the Cauliflower. Sprinkle with a little salt and then sprinkle the seasoned Panko Breadcrumbs over the Sour Cream Mix.
Place on the middle shelf of the oven and cook until the golden Brown and the Cauliflower is tender. You may test this with a thin bladed knife gently inserted and you feel little resistance if it is cooked through.
Serve in the baking dish and use a large spoon to carve out servings or use a sharp knife to cut into sections. Have a good lifter to remove from the dish.
copyright Juleigh Robins