Those bright white heads of Cornish cauliflower, encased in vibrant green leaves, so often end up boiled and smothered with a bland cheese sauce. I'm planning to give the poor cauli a helping hand and devote a whole week to it. When roasted, or pot-roasted in this case, this versatile vegetable takes on a completely different character.
1 large, or 2 small heads of cauliflower
1tbsp chopped parsley
1tbsp chopped chives
2tbsp olive oil
Salt and freshly ground black pepper
Pre-heat the oven to 220ºC/430ºF/gas mark 7.
Remove and discard the outer leaves from the cauliflower and cut it into 6-9 wedges. Put them in an oven-proof dish, season with salt and pepper and spoon over the olive oil. Cover the pot with a lid, or close fitting foil. Cook in the oven for 35 minutes, basting occasionally, then remove the lid and continue cooking for a further 15 minutes. Scatter the parsley, chives and Parmesan over, replace the lid and cook for another 10 minutes.