Prep:  20 minutes
Cook:  1 hour 30 minutes
Serves:  6-8
Average: 4.5 (4 votes)
Recipe by: Western Star
This vegetarian whole roasted cauliflower with crunchy breadcrumb crust is a stunning addition to your Christmas spread. It serves 6-8 people as a side.

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Whole Baked Cauliflower with Sage and Onion Crust
  1. Pre heat oven to 200°C
  2. Trim the outer cauliflower leaves. Trim the stalk so the cauliflower can sit flat, then cut a cross into its base. Place into a greased baking dish
  3. Cover the cauliflower evenly with 75g of Western Star Spreadable and sprinkle with salt
  4. Bake cauliflower until tender, about 1 hour 20 mins (depending on size). To check it is cooked, insert a small knife into the centre. It should go through easily
  1. While the cauliflower is cooking place a frying pan over medium heat. Add 100g of Western Star Spreadable to the pan and once melted add the diced onion. Cook onion until translucent, add garlic and cook for a further minute, then remove from heat
  2. Tear the bread into pieces of varying size and place onto a baking tray. Add the onion and garlic, sage leaves, salt, and pepper to the tray and give a good mix to combine
  3. Place into the oven for 10-15 mins or until bread is crispy and golden. Let bread mixture cool to room temperature and then blitz in a food processor to breadcrumb like consistency
  4. To serve place cauliflower onto a serving dish and top with the breadcrumbs. Lastly sprinkle over the chopped parsley and lemon zest
Tips & Hints:
  • When cooking the onions and garlic, try adding some diced bacon.
  • Add some quartered onions and sliced fennel to the baking tray to roast with the cauliflower.
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