Whole roasted cauliflower

INGREDIENTS

• 1 whole cauliflower 
• 50 g of finely grated Avonlea cheese or using a microplane
• 1 clove of garlic
• The zest of a lemon
• 1 tsp of fresh thyme
• 1 tablespoon of chopped Italian parsley
• 1 tbsp salt
• 1 tsp chili pepper from Espelette
• 50 ml of panko breadcrumbs
• 50 ml of softened butter

INSTRUCTIONS

1. Preheat the oven to 425 F.
2. Let the butter soften to a creamy texture.
3. Finely chop the garlic clove, thyme, and parsley.
4. In a bowl, mix all the ingredients, except for the cheese, until a pliable dough is obtained.
5. Remove the green leaves that stick out from the sides of the cauliflower and cut part of the stem below it to create a base so that it can stand upright on a baking sheet.
6. Place the cauliflower on a baking sheet, brush it with the paste, and bake for 35 minutes or until cooked.
7. When the cauliflower is tender, sprinkle it with Avonlea cheese and return it to the oven for 5 minutes so that it melts and becomes slightly colored.
8. Let it rest and serve it with our pre-cooked chicken with burnt chili and a fresh salad.