Roasted Cauliflower with Saltbush, Rosemary & Parmesan

This roasted cauliflower is charred in the oven with saltbush, rosemary and parmesan and comes out so sweet and savoury you’ll want to make it for every meal. Not only is it super easy to make, it’s a healthy alternative to potatoes or other starches and it pairs well with any meal.

Serves 4

Effort: Easy

Prep: 5 mins

Cook: 25 mins

Gluten free

Ingredients

• 1 medium cauliflower cut into 1" steaks

• 2 tablespoons olive oil

• 1/2 cup shredded Parmesan

• 2 tbsp saltbush & rosemary mix - Gilgooma Goods

• 1 garlic clove, minced

• salt to taste

Instructions

• Preheat oven to 200c/ 180c fan.

• Cut the cauliflower into 1" steaks. Place them on baking paper on a baking tray. Brush both sides with olive oil. Sprinkle with salt.

• In a bowl mix the parmesan, herbs, minced garlic and a little salt together.

• Bake the cauliflower for 10 minutes. Remove from the oven and turn the steaks over, being careful not to break them apart. Sprinkle on the parmesan mix and return to the oven.

• Bake for an additional 10 minutes, or until the tops are golden brown and the cheese is melted and browning.

Hints & tips

Cauliflower - This dish is a great alternative to cauliflower cheese if you are looking for a lighter dish. Pairs well with so many dishes.

Alternative - Try using broccoli steaks for an alternative veg.

Cheese - Other cheeses you could use instead of parmesan - Vintage cheddar, Gruyere or Manchego.

Serving suggestion - Pairs well with roast beef or chicken. It also would be a great dish to have with sausages for a easy weeknight dinner.

Storage - Leftovers will keep in the fridge up to 3 days. Not suitable for freezing.