Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs/900g), trimmed of outer leaves
  • 4 tablespoons (56g) unsalted butter, melted
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cloves garlic, minced (approx. 1 tsp)
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6).
  2. Bring a large pot of salted water to a boil. Carefully place the whole cauliflower head into the boiling water.
  3. Boil the cauliflower for about 10-12 minutes, until just slightly tender (a paring knife should meet a bit of resistance).
  4. Carefully remove the cauliflower from the pot and drain thoroughly. Pat dry with paper towels.
  5. In a small bowl, combine melted butter, Parmesan cheese, minced garlic, parsley, oregano, salt, and pepper. Mix well.
  6. Place the cauliflower on a baking sheet lined with parchment paper (optional). Brush the Parmesan mixture evenly over the entire surface of the cauliflower, making sure to get into all the crevices.
  7. Roast in the preheated oven for 30-40 minutes, or until the cauliflower is tender and the Parmesan crust is golden brown and crispy. Watch carefully during the last 10 minutes to prevent burning.
  8. Let the cauliflower rest for 5-10 minutes before serving.