1 whole cauliflower, leaves trimmed, core tidied but left intact
2 tbsp olive oil
1–2 tbsp Cajun or Tuscany seasoning
½ cup dried breadcrumbs
Salt, to taste (if Cajun seasoning is low in salt)
Black pepper, to taste
Method
Place the whole cauliflower into a microwave-safe plastic bag, leaving the bag loosely open for steam to escape.
Microwave on high for 4 minutes to partially soften the cauliflower.
Preheat the oven to 200°C (180°C fan).
Remove the cauliflower from the bag and pat dry if necessary.
Rub the cauliflower all over with the olive oil, making sure to get into the crevices.
Sprinkle generously with the seasoning, salt and pepper, rubbing it over the entire surface.
Press the breadcrumbs over the cauliflower so they adhere to the oil and seasoning.
Place on a lined baking tray or in a small roasting dish.
Roast for 35–45 minutes, until the cauliflower is tender when pierced with a knife and the breadcrumbs are golden and crisp. If the breadcrumbs brown too quickly, loosely cover with foil for the remainder of the cooking time.
Rest for 5 minutes before slicing into wedges and serving.