Golden crusted cauliflower florets, perfect for a snack or a side dish to a main. The broccolini pesto makes a little extra – perfect for a quick pesto pasta.

INGREDIENTS

• 1 cauliflower head, cut into small florets
• 1/2 cup grated parmesan or romano cheese
• 1/4 cup corn flake crumbs (you can use bread crumbs as a substitute)
• 2 sprigs fresh thyme
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• Pinch salt and pepper

Pesto:

• 1/2 bunch broccolini (upper stems and heads)
• 1/4 cup parmesan or romano cheese
• 1/3 cup pine nuts
• 1 1/3 cups mixed fresh herbs (mint and parsley)
• 1/2 cup olive oil
• Pinch salt and pepper

METHOD

1. Preheat the oven to 180°C. Line a large baking tray with grease proof paper.
2. Combine the garlic, olive oil, thyme, salt and pepper along with the cauliflower florets into a large mixing bowl. Use your hands to toss and ensure the cauliflower is well coated with the oil.
3. Add the cheese and crumbs to the bowl and toss through to ensure they are well coated.
4. Spread out the mixture onto the lined baking tray. To ensure the florets cook evenly, use two trays if the tray is cramped. Bake for 30-40 mins until golden brown, gently tossing the trays half way through the baking.
5. To make the pesto: combine all the ingredients into a food processor and blitz until the pesto has come together as a smooth paste. Add a little extra olive oil if need be.
6. Serve the parmesan crusted cauliflower hot with the pesto on the side to dip into.

Serves: 4 as a side dish
Takes: 50 mins

Recipe & pics by Bonnie Coumbe | www.bonniecoumbe.com