Preheat oven to 450° F

Roasting vegetables brings out their natural sugars, which means you get a stronger flavour.

Ingredients:

1 large head of cauliflower, about 1.5 kg

1/4 cup olive oil

salt and freshly ground pepper

1 cup toasted breadcrumbs

150 g. blue cheese

2 Tbsp chopped parsley

1/2 cup sliced almonds

Serves 6

Method:

Remove core from cauliflower, taking care to leave the head intact. Place in an oiled cake pan. Pour olive oil over cauliflower and use a brush to work into the cracks. Season with salt and pepper.

Bake for 20 minutes. Turn over and bake for another 20 minutes. Turn again and bake for 20 more minutes, or until tender crisp and golden.

Remove from oven and reduce heat to 350° F.

Combine the crumbs, cheese, parsley and almonds. Scatter mixture over the warm cauliflower, working some into the cracks. Some will fall into the pan. Return to oven and bake for 5-7 minutes, or until cheese is melting. Spoon the loose breadcrumbs from the pan over the top of the cauliflower, cut into wedges and serve.

Source: Lucy Waverman’s Weekend Menu, The Globe and Mail, July 23, 2014