A bit fanciful to call these CHOPS, though the soft chunkiness gives a similar sensation in the mouth.
The taste is pure cauliflower, which I love.
The egg(s) on top are optional but add to the interest.
- 1 large cauliflower
- simple dressing–3tbs olive oil and 1 tbs of red wine vinegar, salt and pepper
- grated parmesan to sprinkle
- salt and pepper
Heat the oven to 200c.
Rest the cauliflower base on a chopping board–making sure it’s secure and won’t wobble.
You are cutting top to toe.
With a large knife carefully cut down through the head in roughly one inch wide slices.
Fascinating to see the thick filigree of this beautiful vegetable in cross section.
Cover a shallowing baking tray with foil and brush with oil; arrange the chops on the tray. (You may wish tidy the pieces with a sharp knife, but don’t cut through the little connecting stems.)
Generously brush each chop with the dressing and season with salt and pepper.
Slip the tray in the top of the oven for about 30 minutes.
After about half an hour turn them over–easing them gently off the foil.
Top with a generous sprinkling of grated parmesan.
Pop the tray back into the oven for about another 15 minutes.
Wise to check during both oven sessions–as the thickness of the slices will vary.
Serve with a poached or fried egg and green salad.