Total time: 55 mins
120ml olive oil
5 tbsp fresh white breadcrumbs
10 tbsp (about 150g) Waitrose 1 30 Month Parmigiano Reggiano DOP, grated, plus extra shavings to garnish
2 garlic cloves, crushed
½ lemon, zest, plus 1 tbsp juice
1 tbsp finely chopped flat leaf parsley
2 anchovy fillets, roughly chopped
½ tsp Worcestershire sauce
1 Waitrose British Blacktail Free Range Egg yolk
1 romaine lettuce, roughly chopped
1. Preheat the oven to 220˚C, gas mark 7. Cut the cauliflower into 2cm-thick slices; remove any tough core. Toss with 2 tbsp oil, season, and arrange on a baking tray (don’t worry if the florets break up). Roast for 30 minutes, turning halfway. Meanwhile, mix the breadcrumbs, 5 tbsp grated cheese, 1 crushed garlic clove, the lemon zest, parsley and 1 tbsp oil; season. Sprinkle over the cauliflower; roast for 10 minutes more.
2. For the dressing, put the anchovies, Worcestershire sauce, egg yolk, 1 tbsp lemon juice and the remaining crushed garlic clove in a tall glass or jug. Add the remaining 75ml oil and 1 tbsp warm water; using a hand-held upright blender, whizz to an emulsified sauce. Stir in the remaining 5 tbsp grated cheese and plenty of ground black pepper.
3. Toss the lettuce with ½ the dressing (keep the rest in an airtight container for up to 24 hours); arrange on a platter. Top with the cauliflower and extra cheese.
If you haven’t time to make the dressing, use Waitrose Fresh Caesar Dressing. A reduced fat version is available, too.
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