A delicious cauliflower recipe the whole family will enjoy. Coated with Parmesan cheese, smoked paprika and smothered in an oregano garlic cream sauce. It’s an amazing surprise!
I’m proud to say the cauliflower was home grown from my little raised vege patch. For this recipe you will need a large whole cauliflower. Make sure you chose one that’s very fresh, nice and tight, otherwise they can fall apart. You want to cook it so it’s quite tender. You don’t want crunchy stems for this, it needs to be tender, Al dente is perfect. Firm without crunch. I like to pierce the larger stems to help cook more evenly.
Once cooked, check that it’s tender by inserting a a knife, quite deeply into the thickest stems.
The sauce can break apart a little, so mix it well and it should come together nice and creamy. Drizzle over the sides, not on top, so you keep the nice colour red crusty exposed. You can also continue cooking with the lid off a few minutes if the cheese hasn’t browned.
This can be a side dish or a meal on its own. Serve it hot with a side salad.
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