INGREDIENTS
- 1 whole cauliflower
- 50 g finely grated Avonlea cheese or grated with a microplane
- 1 clove of garlic
- Zest of one lemon
- 1 tsp fresh thyme
- 1 tbsp chopped Italian parsley
- 1 tbsp salt
- 1 tsp chili Espelette
- 50 ml panko breadcrumbs
- 50 ml softened butter
INSTRUCTIONS
- Preheat the oven to 425°F.
- Let the butter soften to a pomade texture.
- Finely chop the garlic clove, thyme, and parsley.
- In a bowl, mix all the ingredients, except the cheese, until a pliable dough is obtained.
- Remove the green leaves sticking out from the sides of the cauliflower and cut part of the stem underneath to create a base so it can stand upright on a baking sheet.
- Place the cauliflower on a baking sheet, brush it with the paste, and bake for 35 minutes or until cooked.
- When the cauliflower is tender, sprinkle with Avonlea cheese and return to the oven for 5 minutes so that it melts and becomes slightly browned.
- Let rest and serve with our pre-cooked burnt chili chicken and a fresh salad.