Surprise Roasted Cauliflower Recipe

Cut the base of the cauliflower and remove any damaged leaves. Keep the last tender leaves and hollow out the core slightly, shaping it like a cone. Rinse it in cold water by adding vinegar to eliminate any possible insects.

Fill a tall pot (such as a pressure cooker or a pot for cooking pasta) three-quarters full with water and bring it to a boil. Gently lower the cauliflower into the pot, head first (if the base isn’t submerged, it’s not a problem), and when it returns to a boil, let it cook for 6 minutes.

Remove the cauliflower with a slotted spoon and drain it for about ten minutes in a colander.

Preheat the oven to 180°C (350°F) with convection. Mix the olive oil with half a packet of onion soup.

Place the cauliflower, head up, in a roasting dish and, using a brush, coat it with half of this mixture.

Bake for 45 minutes and brush the cauliflower with the remaining mixture. Sprinkle with breadcrumbs and continue cooking for another 45 minutes. If the cauliflower becomes too dark, cover it with aluminum foil or parchment paper.

To finish, check the cooking by inserting the tip of a knife. If the cauliflower is not tender enough, continue cooking for another twenty minutes. Keep this roasted cauliflower warm, gently wrapped in aluminum foil, until it's time to slide it into a serving dish before serving.