Parme­san-crusted cauli steaks

Olive - - Contents -

45 MIN­UTES | SERVES 8 | EASY |

cau­li­flower 2 small heads, cut into 2cm slices gar­lic 6 cloves, un­peeled but bruised olive oil 4 tbsp parme­san (or veg­gie al­ter­na­tive) 100g, finely grated

• Heat the oven to 200C/fan 180C/gas 6.

• Put the cau­li­flower slices in a bowl, add the gar­lic and olive oil, and gen­tly toss.

• Tip onto 2 bak­ing trays and sea­son well. Roast for 20-25 min­utes, turn­ing now and again, un­til ten­der.

• Sprin­kle over the parme­san then cook for an­other 10-15 min­utes un­til crusted and golden.

PER SERV­ING 127 KCALS | FAT 9.5G | SAT­U­RATES 3.3G CARBS 3.3G | SUG­ARS 2G | FI­BRE 1.4G PRO­TEIN 6.3G | SALT 0.2G

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