Ingredients

I whole cauliflower, rinsed, dried, and leaves removed

¼ cup olive oil, or more if needed

25 g grated Parmesan

25 g panko breadcrumbs

1 Tbsp picked thyme leaves

1 scant tsp garlic salt

Black pepper

Method

Preheat the oven to 220℃. Line a baking sheet with foil. Remove leaves from cauliflower and cut the base so it fits squarely in the pan. Turn it upside down and pour olive oil into the crevices. Salt that side. Turn upright and oil all over. Salt all over. 

Roast for 45 minutes.

In a bowl mix the Parmesan, Panko breadcrumbs, thyme leaves, garlic salt and pepper. After it’s cooked for 45 minutes, pack this on top of the cauliflower and return it to the oven for 20 minutes. Baste with the runoff olive oil two or three times while roasting. DM168/TGIFood

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