Cheddar and mustard whole roasted cauliflower
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Cheddar and mustard whole roasted cauliflower
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
505Kcal
Fat
44gr
Saturates
27gr
Carbs
14gr
Sugars
6gr
Fibre
3gr
Protein
11gr
Salt
1gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 1 medium cauliflower
- 50g butter, melted
- 2 spring onions, finely sliced
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 200ml double cream
- 50g vegetarian mature cheddar cheese, grated
- 25g Parmesan cheese, or vegetarian alternative, grated
- 2 tbsp fresh white breadcrumbs
- 2 tbsp chopped chives
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Remove the leaves from the cauliflower and cut the base so the cauliflower sits flat in a baking tin, with about 5cm space around each side.
- Whisk together the butter, spring onions, white wine vinegar, and mustard with a pinch of salt and some ground black pepper.
- Brush the outside of the cauliflower liberally with the mixture, pouring the rest into the tin around the cauliflower. Cover with foil and roast for 30 minutes. Remove the foil and baste with some of the sauce that has formed; pour over the cream. Bake for a further 10 minutes covered.
- Mix both cheeses together, baste the cauliflower again, and sprinkle over the cheese, then scatter the breadcrumbs over the cauliflower. Return to the oven uncovered, Roast for a further 15-20 minutes until very tender when pierced with a skewer and the outside is golden. Serve cut into wedges, sprinkled with the chives.
