Cheesy roasted cauliflower stems
The flavour of sweet stemmed cauliflower, also known as biancoli, contrasts perfectly with punchy mature cheddar and nutty Parmesan in this roasted vegetable recipe. Elegant shavings of Parmesan and freshly chopped parsley mean this side dish would also work well as a starter. Swap the Parmesan for more mature cheddar if you plan on serving the dish to vegetarians.
- Preheat the oven to 180ºC/160ºC fan/gas mark 4.
- Arrange the sweet stemmed cauliflower across a baking tray and drizzle over a little olive oil. Sprinkle the grated cheddar evenly over the floret end of the cauliflower stems and roast in the oven for 20 – 25 minutes, until crisp and golden.
- Transfer the roasted cauliflower into a serving dish (or divide between plates if serving as a starter). Drizzle over a little more olive oil and finish with the parsley and a few shavings of Parmesan to serve.