roasted cauliflower with grana padano cheese
 

The cauliflower is making a comeback from last-resort veg to social media sensation. In season now, it works really well with robust flavours like parmesan, ginger and anchovies. Serve it mashed and buttered like you would with potatoes, cooked in spices for a tasty veggie curry, or tossed in a sweet-and-sour sticky sauce then fried for an alternative to chicken wings. Florets roasted with olive oil and balsamic vinegar make a great side with a deliciously nutty bite, or try adding macaroni to an old-school cauliflower cheese then top it with breadcrumbs for a comforting and cost-effective family supper. Yum!

600g cauliflower, leaves removed
1tbsp lemon juice
1tbsp Dijon mustard
1tsp rapeseed oil
50g Asda Grated Grana Padano cheese
1tsp fresh thyme leaves
75g Asda Mild Baby Leaf & Rocket salad, to serve

Preheat the oven to 200C/Fan 180C/Gas 6.

Put the cauliflower top down on a chopping board and carefully cut out the centre stalk, leaving the head of the cauliflower whole.

Put into a large saucepan and carefully cover with boiling water from the kettle. Bring to a simmer and cook for 10 minutes, then drain.

Stir together the lemon juice, Dijon mustard and oil. Put the cauliflower into a shallow roasting tin and brush over the mustard mixture.

Sprinkle over the cheese and season with black pepper, pressing down lightly to make the cheese stick.

Roast in the oven for 30-35 minutes, or until golden brown and tender when pierced.
Take the tin out of the oven and allow to cool for 5 minutes.

Sprinkle with the thyme leaves and serve with the salad on the side.

Each 106g serving contains: Energy 71kcal, Fat 3.5g, Saturates 1.7g, Sugars 2.7g, Salt 0.34g,