More. I want more. You'll want more. Everyone you serve this to will want more. It's next level delicious!
1 large cauliflower
4 Tbsp olive oil
1 tsp smoked paprika
¼ tsp fennel seeds
1 tsp flaky sea salt
Freshly ground black pepper
1 Preheat oven to 200°C (400°F). Remove one-quarter of the core from the cauliflower, and the leaves, but be careful not to chop away too much or it won’t hold together.
2 Mix 2 tablespoons of oil, paprika, fennel seeds, salt and pepper together. Spoon one-third of the dressing through the centre of the cauliflower and leave it for 5 minutes to dribble through. Place it snowy curd uppermost in a shallow ovenproof dish lined with baking (parchment) paper. Dab remaining dressing over the cauliflower using a brush. It splatters a bit, so stick the whole thing in the sink while you do it (easier to clean up).
3 Bake for 25 minutes. Remove dish from oven and dab with olive oil and spoon over any juices that have accumulated in the dish. Return cauliflower to oven and cook for a further 15 minutes, until a skewer inserted in the thickest part meets just a little resistance (the cauliflower will continue to soften a little as it stands). Spoon over any juices and rest it for 5 minutes before serving. If liked, accompany with a jug of cheese sauce.
Cauliflower cheese has been a family favourite in many households. I only recently hit on the idea of turning cauliflower cheese into an impressive and memorable main course by baking it whole and serving the cheese sauce separately. The combination of cauliflower baked with smoked paprika and fennel with a cheesy sauce is absolutely sensational. Cheese Sauce Cauliflower Cheese