I don’t think cauliflower is the sexiest vegetable in the world. I remember when I was a kid, and my mom told me I had to eat vegetables together with my dinner. I thought cauliflower and broccoli were the worst. Today it’s totally different, I love them. But I think it all depends on how you prepare them.
A whole cauliflower with parmesan and roasted nuts is soooo delicious! It’s healthy and at the same time it has a crispy delicious taste that you just want more of. If you haven’t tried it before, try this recipe. I serve it as it is or as a side dish to fish or meat.
Ingredients (4 pers):
- 1 cauliflower
- 3 tbs olive oil
- 3 tbs butter
- sea salt
- 2 tbs sunflower seeds
- 1/3 cup hazelnuts and/or cashew nuts
- 3 tbs grated parmesan cheese
Pre heat the oven to 400ºF. Wash and clean the cauliflower from the green leaves. Place the cauliflower on an ovenproof tray covered with parchment paper. Pour the olive oil over the cauliflower and add the butter in small pieces on top. Sprinkle some sea salt over the cauliflower. Bake in the oven for 10 minutes.
Now lower the temperature to 300ºF and let it bake for an additional 30-40 minutes depending on the size of the cauliflower.
During the baking time, scoop the melted butter/oil in the tray over the cauliflower 2-3 times.
Grind the parmesan cheese. Cut the nuts in smaller pieces. Roast the nuts and sunflower seeds in a dry pan shortly.
Sprinkle the parmesan cheese over the cauliflower and let it bake for another 10 minutes until the cheese has melted. Take out the cauliflower and spread the roasted nuts and seeds on and around the cauliflower. Garnish with fresh parsley.
My plates are from Danish Royal Copenhagen.