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Christmas Recipe | Roast Cauliflower



  • 1 large head cauliflower, leaves trimmed and core cut away
  • 1 cup chicken or vegetable stock
  • 2 cup fresh ricotta cheese, drained
  • 2 heads garlic
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh thyme
  • Sea salt and coarsely ground pepper
  • Nutmeg, freshly grated, to taste
  • 1/2 cup grated Parmigiano-Reggiano cheese


  1. Position a rack in the centre of the oven and preheat the oven to 190°C. Place the whole cauliflower in a shallow baking dish, add the stock and season with salt and pepper. Cover the dish with foil and roast for one hour.
  2. While roasting in a small bowl, stir the ricotta and the roasted and pasted garlic to make it more spreadable. Stir in the extra-virgin olive oil and thyme then season with salt and pepper, and fresh nutmeg. Stir in 1/4 cup of the Parmigiano cheese.
  3. Remove the cauliflower from the oven and increase the oven temperature to 230°C. Remove the foil from the cauliflower and spread with the coating. Sprinkle the cauliflower with the remaining 1/4 cup Parmigiano and return it to the oven to brown for 10 to 15 minutes.