Ingredients
The following ingredients have 4 Servings
- 1 red onion, cut into 5mm slices (don’t separate the rings)
- 8 rashers smoky bacon, rind removed
- 1 whole cauliflower, stalk trimmed, small tender leaves intact
- Pared zest of 1 lemon
- 2 rosemary sprigs, leaves picked, plus extra to serve
- 1/4 cup (60ml) extra virgin olive oil
- 400ml pure thin cream
- 1/4 cup (20g) finely grated parmesan
Instruction
- Preheat oven to 180°C. Arrange onion slices in a heavy-based roasting pan (pan needs to be at least 8cm deep). Arrange bacon over onion and top with cauliflower. Scatter zest and rosemary over the top, drizzle with oil and season. Cover with a sheet of baking paper and foil, and roast for 1 hour 45 minutes or until tender when pierced through the centre with a knife. Remove from oven and increase to 240°C.
- Remove paper and foil and add cream to the pan. Return to the oven for a further 30 minutes until cauliflower is coloured and cream is bubbling. Remove from oven and cool slightly, then scatter over parmesan and season with black pepper. Scatter with extra rosemary leaves to serve.
