Ingredients

• 1 Whole cauliflower
• 5 tsp of chicken or vegetable stock powder
• 1/2 knob of garlic (head)
• 1 lemon (juiced)
• A few sprigs of thyme
• A few sprigs of Italian parsley
• 1 bay leaf
• 3 tbsp olive oil
• half cup grated Parmesan cheese
• 1 tsp smoked paprika
• Salt & pepper

Steps

• Step 1

  Wash trim and place the whole cauliflower in a medium to large pot.

• Step 2

  Cover with water until the cauliflower barely floats. Add thyme, bay leaf, cut garlic knob widthwise, add half, add half lemon juice, season with pepper, one teaspoon of salt. Add stock powder and 2 tbsp olive oil. Bring to a simmer for approx 20 minutes. Or until just tender (still firm).

• Step 3

  Once cooked, remove from stock and place in a baking dish with one cup of the cooking stock. Coat with 2 tbsp of olive oil. Sprinkle smoked paprika and add grated Parmesan cheese. Bake in preheated oven, for 30 min at 400°F – 200°C.

• Step 4

  Remove from baking dish, place on serving plate, drizzle one tbsp of olive oil, squeeze the juice of half a lemon and top with chopped parsley.

Little Tips

You can use fresh chicken or vegetable stock instead of powder.
For extra cheesy, as well as Parmesan, add some grated cheddar cheese on top.
Experiment with your own herbs and spices into the stock.