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Chou-fleur entier rôti

Whole roasted cauliflower


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


  1. Preheat the oven to 425 F.
  2. Temper the butter until it reaches a creamy texture.
  3. Finely chop the garlic clove, thyme and parsley.
  4. In a bowl, mix all the ingredients, except the cheese, until you obtain a pliable dough.
  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 batter and bake for 35 minutes or until cooked.
  7. When the cauliflower is tender, sprinkle it with Avonlea cheese and return to the oven for 5 minutes so that it melts and becomes slightly colored.
  8. Let it rest and accompany it with our pre-cooked burnt chili chicken and a fresh salad.