Baked Cauliflower

Cheesy Baked Cauliflower: A Delicious Transformation

This recipe takes the humble cauliflower and elevates it to a show-stopping centerpiece. It's perfect for those seeking a flavourful side dish for a family dinner or a vegetarian main course that can impress at a special gathering.

A Symphony of Flavors:

The star of the show is the cauliflower, with its mild, nutty character. We envelop it in a rich and creamy cheese crust, creating a delightful textural contrast. The creamy mayonnaise forms the base, while sharp Parmesan and smooth white cheddar cheeses add a richness that complements the cauliflower beautifully. A touch of garlic and parsley injects a burst of freshness and aroma, making this dish truly irresistible.

Ingredients:

• 1 head of cauliflower (around 1 kg)
• 1 cup (240 ml) mayonnaise
• 1 cup (200 g) grated Parmesan cheese
• 1/2 cup (100 g) grated white cheddar cheese
• 2-3 cloves garlic, minced (to taste)
• 1 tablespoon dried parsley (plus more for garnish)
• 1 teaspoon garlic powder (to taste)
• 1/2 teaspoon black pepper (to taste)
• Cooking spray or parchment paper

Instructions:

1. Preheat the Oven and Prep the Dish: Fire up your oven to 375°F (190°C). Get your baking dish ready by lightly greasing it with cooking spray or lining it with parchment paper for easy cleanup.
2. Prepare the Cauliflower: With a sharp knife, carefully remove the leaves and tough stem from the cauliflower, leaving the head intact. This ensures even cooking and a beautiful presentation in the dish.
3. Blanch the Cauliflower: In a large pot of boiling water, add the cauliflower and cook for 7 minutes. This parboiling step jumpstarts the cooking process, guaranteeing a perfectly tender and flavourful cauliflower floret come baking time.
4. Drain and Dry: After the blanching, thoroughly drain the cauliflower. Use paper towels to pat it dry, removing any excess moisture. This is an important step to ensure the cheese mixture adheres well to the cauliflower florets.
5. Craft the Creamy Cheese Mixture: In a mixing bowl, combine the mayonnaise, Parmesan cheese, white cheddar cheese, minced garlic, and dried parsley. Stir everything together until you have a smooth and creamy mixture.
6. Coat the Cauliflower: Place the parboiled cauliflower head in the prepared baking dish. Using a spoon, generously coat the cauliflower with the creamy cheese mixture, making sure to get in between the florets for maximum flavour distribution.
7. Seasoning for Perfection: Sprinkle the cheese-coated cauliflower with garlic powder, black pepper, and a touch more dried parsley. This adds an extra layer of flavour and creates a visually appealing finish.
8. Bake to Golden Perfection: Pop the baking dish with the coated cauliflower into your preheated oven and bake for 20 minutes. You're looking for a golden brown and bubbly cheese crust, with the cauliflower tender when pierced with a fork.
9. Serve and Enjoy! Take the baked cauliflower out of the oven and let it cool slightly before serving. Garnish with a sprinkle of fresh parsley for an extra pop of colour and freshness. Enjoy this delightful dish as a side dish or a vegetarian main course.

Tips:

• Roasting for Extra Crisp: If you prefer a crispier cauliflower floret, after parboiling, toss the florets with a tablespoon of olive oil and roast them in a preheated oven at 400°F (200°C) for 15 minutes before coating them with the cheese mixture and proceeding with the recipe.
• Cheese Variations: Explore different cheese combinations! Experiment with Gruyere, Monterey Jack, or smoked Gouda for a unique flavour twist.
• Spice it Up: Ready to turn up the flavor? Add a pinch of cayenne pepper or red pepper flakes to the cheese mixture for a touch of heat.
• Leftovers: Leftover baked cauliflower can be stored in an airtight container in the refrigerator for up to 3 days. Heat in the oven or microwave until steaming hot.
• Nutritional Boost: Add a cup of steamed broccoli florets along with the cauliflower for an extra dose of vitamins and a vibrant green colour to the dish.