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Cauliflower & Thyme Crumble

This savoury crumble, spiked with fresh thyme and orange zest, has the most delightful crunchy texture. I love roasting cauliflower, and the addition of the crumble makes it a little more sophisticated perfect for serving at a dinner party, or simply as a weekday meal. I accompanied it with pan-fried fish, parsely pistou and root vegetable mash.

Ingredients

  • 1/4 of a giant cauliflower
  • OR 1 large head of cauliflower
  • extra virgin olive oil
  • pinch of sea salt
  • 2 slices sourdough bread
  • 1/2 cup hazelnuts or almonds roughly chopped
  • large handful grated Parmesan cheese
  • 50 g melted butter or extra virgin olive oil
  • 2 teaspoons fresh thyme chopped
  • zest of 1 orange
  • salt and cracked pepper

Instructions

  • Preheat oven 190C.
  • Remove any leaves and large stalks from the cauliflower and cut into 3-4cm florets. Place in a bowl and drizzle generously with olive oil and season with salt. Toss well to combine. Arrange the florets snugly in a shallow baking tray and place in the oven. Roast until the florets are just starting to brown. About 20-25 minutes.
  • Tear the bread slices into large chunks and place in a food processor. Blitz into chunky breadcrumbs. Add the remaining ingredients and pulse to combine into the crumble topping.
  • Once the cauliflower is golden remove from the oven and evenly scatter over the crumble. Return to the oven and bake for 15-20 minutes until the crumble is golden and crunchy. Serve immediately.