Whole-Roasted Cauliflower with Fresh Herbs
This whole cauliflower is an impressive side dish that will grab the attention of your guests, yet it’s really quite simple to make. The bread-crumb topping lends crunch and fresh herbal flavor.
- Kosher salt and freshly ground pepper
- 1 head cauliflower
- 2 lemons, sliced, plus more slices for serving
- 1/4 cup (1 oz./30 g) grated Parmesan cheese
- 1/4 cup (1/3 oz./10 g) panko (Japanese bread crumbs)
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 1/4 cup (1/3 oz./10 g) chopped mixed fresh herbs, such as thyme, sage, parsley and rosemary
Preheat an oven to 425°F (220°C). Line a baking sheet with parchment paper.
Bring a large pot of salted water to a boil over high heat. Remove the leaves from the cauliflower and trim the stem flush with the bottom of the head. Add the cauliflower and lemon slices to the boiling water and cook until the cauliflower is fork-tender, 12 to 15 minutes.
Using a large slotted spoon, transfer the cauliflower to the prepared baking sheet, standing it upright, and roast in the oven for 30 minutes.
Meanwhile, in a small bowl, stir together the cheese, panko, olive oil and herbs.
Remove the cauliflower from the oven and carefully press the cheese mixture over the top. Continue roasting until the topping is golden brown, 8 to 10 minutes more. Season to taste with salt and pepper. Cut the cauliflower into thick wedges and serve warm with lemon slices alongside. Serves 4 to 6.
Williams-Sonoma Test Kitchen