Oven baked cauliflower with tomato pesto
A nice whole plant and easy to prepare dish! The bouquet is taken care of by sun-dried tomato pesto and cheese.
1 medium cauliflower head
100 g of Gourmet Club sun-dried tomato pesto
30 g butter
50 g breadcrumbs
50 g grated cheese
Salt and pepper
Fresh oregano, thyme or parsley
Boil cauliflower head in salted water in a larger pot for about 8 minutes. Lift from the pot and drain to dry. Place the cauliflower on the oiled oven plate. Spread the sun-dried tomato pesto on the cauliflower and then place the cauliflower in an oven preheated to 200 degrees. Roast for about 15 minutes.
In the meantime, stir breadcrumbs and cheese in the melted butter. Place the mixture on the cauliflower and bring the cauliflower back into the oven for about 10-15 minutes. Cook until the cauliflower is golden and the cheese has melted. Sprinkle fresh herbs oregano, thyme or parsley.