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Roast cauliflower with bacon and parmesan cream

Name: Roast cauliflower with bacon and parmesan cream recipe
Prep time: 30 min
Cook time: 125 min
Total time: 155 min
Yield: 4
Ingredients: 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

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30m

2h 05m

Roast cauliflower with bacon and parmesan cream

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by Phoebe Wood

Apr 02, 2020

Who ever said the roast centerpiece had to be meat? Definitely not us. Get in an extra serve of vegetables with this impressive and awe-inspiring cauliflower.

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

Method

1.

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.
2.

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.

Review 1