Whole Roasted Cauliflower

Whole Roasted Cauliflower with Parmesan

INGREDIENTS

60ml Wignalls Yallo Cold Pressed Rapeseed Oil
2 large cauliflower heads
1 clove of garlic
4 Tablespoons Dijon Mustard
20grms Finely Grated Parmesan
Freshly chopped parsley to garnish

Serves 4

METHOD

Preheat oven to 450F/ 230C/ Gas 8

Line a baking sheet with foil
Remove the leaves from the cauliflower, and trim the stem so the cauliflower sits on the prepared baking sheet
Rub the outside of the cauliflower head with cut clove of garlic
Whisk together the oil, 3 tablespoons of the mustard, and seasoning in a small bowl.
Brush the entire outside and inside of the cauliflower with the mustard-oil mixture and roast until nicely charred and tender (50 minutes to 1 hour ).  When cooked  mix the parsley and parmesan together, spread the remaining 1 tablespoon of mustard over the cauliflowers and sprinkle with the parmesan mixture – cut into wedges and serve