Whole Baked Cauliflower with Sage and Onion Crust

Step 1: Preheat the oven to 200°C

Step 2: Note: When trimming leaves from Cauliflower, I leave a few of the smaller ones on the outside, as they look really pretty for serving.

Step 3: Trim the outer cauliflower leaves and trim the stalk so that the cauliflower will sit flat, then cut a cross into the cauliflower base. Place the Cauliflower into a greased baking dish.

Step 4: Cover the cauliflower evenly with 75 grams of spreadable butter and sprinkle with salt.

Step 5: Bake the cauliflower until it is tender tender; this will take about 1 hour 20 mins (depending on size); to check it is cooked, insert a small knife into the center and if it is tender the knife should through easily

Step 6: To make Crust: While the cauliflower is cooking place a frying pan over medium heat & add 100 grams of spreadable butter to the pan and once melted add the diced onion; cook onion until translucent, add garlic and cook for a further minute, then remove pan from heat.

Step 7: Tear the bread into pieces of varying size and place onto a baking tray; add the onion and garlic mix, sage leaves, salt, and pepper to the tray and give a good mix to combine and place the baking tray into the oven for 10-15 mins or until bread is crispy and golden (carefully watch bread does not burn).

Step 8: Let bread mixture cool to room temperature and then blitz in a food processor to breadcrumb like consistency.

Step 9: Mix together the chopped parsley and lemon zest for serving.

Step 10: To serve place cauliflower onto a serving dish and top with the breadcrumbs; then sprinkle over the mixed chopped parsley and lemon zest and serve.