Parmesan roasted cauliflower

Ingredients

• 1 medium cauliflower (approx 6" diameter)
• 3 tablespoons Panko breadcrumbs
• 2 tablespoons olive oil
• 3 tablespoons finely grated parmesan cheese
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon black pepper
• 1 tablespoon chopped parsley (optional, for garnish)

Instructions

1. 1

   Strip the leaves from the cauliflower and then cut it in half, top to bottom. Using a sharp knife, make 2 diagonal cuts along the side of the inner core and remove it.

2. 2

   Once the core is removed you will see that the florets are compact but separate. Simply break them into individual florets. If some of the florets are too large you can cut them in half through the middle.

3. 3

   Place the florets into a mixing bowl and add the breacdrumbs, olive oil, grated parmesan cheese, salt and pepper.

4. 4

   Mix thoroughly to coat each floret with the mixture.

5. 5

   Arrange the florets on a baking tray (optionally lined with baking parchment) and sprinkle any remaining cheese and panko over the top.

6. 6

   Bake in a preheated oven (200C / 400F) for 20 minutes until the cauliflower is starting to char.

7. 7

   Use a spatula to flip the floret and return to the oven for a further 5 to 7 minutes until nicely browned.

8. 8

   Transfer the cauliflower to a serving dish, sprinkle with the parmesan and panko that has fallen onto the baking tray and garnish with chopped parsley. Serve immediately as a side dish.