Roasted Cauliflower & Shallots with Double Cheese Crust

Serves 4-6

Roasted Cauliflower Shallots with Double Cheese Crust Photo: Julie Biuso

Ingredients

• 1 medium-large cauliflower
• 2 bay leaves
• Salt
• 2 Tbsp extra virgin olive oil
• 1 large tomato, chopped
• 1 Tbsp capers, roughly chopped
• 1 Tbsp fresh marjoram or ½ Tbsp dried oregano
• Freshly ground black pepper
• Flaky sea salt
• 200g shallots, peeled and cut into slimmish wedges
• 2 Tbsp softened butter
• ¼ cup panko crumbs
• 1 cup grated tasty cheddar
• ½ cup freshly grated parmesan
• Smoked paprika, for sieving

Method

1. Remove leaves from cauliflower and trim the stem (reserve any whole small leaves). Bring a large saucepan of water to the boil, add bay leaves and a few pinches of salt, then add the cauliflower, stem down. Leave cauliflower in the water for 4 minutes (regardless of whether the water boils), adding any reserved leaves to the water for the last minute if you want to serve them as an edible garnish. Drain cauliflower and refresh with plenty of cold water, then leave to drain in a colander, stem facing down, until dry.

2. Preheat oven to 200°C (400°F). Mix oil, tomato, capers and marjoram or oregano in a large bowl with black pepper to taste and a few pinches of flaky sea salt. Cut cauliflower into clumps, add to bowl and toss until coated with dressing. Transfer to a shallow roasting dish. Toss shallots in bowl with remaining dressing and distribute around cauliflower.

3. Gently melt butter and mix with crumbs and a little salt and pepper. Put crumble on top of the cauliflower, then smother with cheddar cheese and parmesan. Dust with smoked paprika.
Bake for 30-35 minutes, until shallots are tender, and everything is crusty and golden.

4. Serve hot or hottish, garnished with blanched cauliflower leaves if using.

Recipe Notes

The aim is to get a good cheesy crust on the top and bottom of the cauliflower and for the shallots to caramelise, but you don't want the bottom to get too dark and burn. It is easier to keep an eye on progress if you cook the cauliflower in a stainless steel dish, rather than a black or dark-coloured one. Alternatively, line the dish with baking paper.