Ingredients

The following ingredients have 4 Servings
  • 1 large head of cauliflower (, firm not old and floppy)
  • 2 1/2 tbsp olive oil
  • Black pepper
  • Oil spray ((I use olive oil) (Note 1))
  • Finely chopped parsley (, for garnish, if desired)
  • 1/2 cup / 50g grated parmesan (, the sand-like type (Note 2))
  • 1/4 cup panko breadcrumbs ((Note 3))
  • 1/2 tsp dried oregano or thyme
  • 1/2 tsp paprika
  • 1/2 tsp black pepper

Instruction

  • Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
  • Mix Crust ingredients in a small bowl.
  • Break cauliflower into large florets. Cut very large florets into 1.5cm / 3/5" thick slices, and the medium florets in half. You want a large flat surface area on each piece for the crust to adhere to.
  • Line a baking tray (30 x 40 cm / 12 x 16") with paper.
  • Drizzle tray with oil. Use a cauliflower to spread the oil all over the paper (see video).
  • Sprinkle Crust mixture all over the tray, as evenly as possible. Don't touch it once scattered.
  • Place cauliflower down on the Crust mixture, pressing down lightly. Don't jam them right up against each other (they will steam and go soggy), keep a tiny bit of space between each one.
  • Spray generously with oil. Sprinkle with a bit of black pepper (optional).
  • Bake for 20 minutes until crust is deep golden.
  • Use tongs to turn the cauliflower so the crust side is up. Bake for a further 5 minutes.
  • Serve immediately, sprinkled with finely chopped parsley or other herb, if desired.