Whole Baked Cauliflower with Sage and Onion Crust

Ingredients

Scaled for your household (6 portions) · original serves 6

• Cauliflower1
• Spreadable butter175 g
  Original recipe breakdown · used in multiple steps

  • 75g Western Star Spreadable
  • 100g Western Star Spreadable
• Salt½ tsp + to taste
  Original recipe breakdown · used in multiple steps

  • ½ tsp salt
  • Salt to taste
• Lemon1
• Flat-leaf parsley1 AU tbsp
  finely chopped
• Bread slices4 slice
• Brown onion1
  finely diced
• Garlic cloves2
  finely chopped
• Sage10
• Black pepperto taste
• Vegetable oilto taste
  as needed

Method

1. 1

   Heat the oven to 200°C. Trim the cauliflower to sit flat, cut a cross into its base and place in a greased dish. Coat with 75 g butter spread and the measured salt. Roast for about 80 minutes until a knife slides easily into the centre.

2. 2

   Meanwhile, soften onion in the remaining 100 g butter spread, then add garlic for 1 minute. Tear bread onto a tray and toss with the onion mixture, sage and seasoning. Bake for 10–15 minutes until golden.

3. 3

   Cool the bread mixture and pulse in a food processor to coarse crumbs. Top the cooked cauliflower with crumbs, parsley and lemon zest.