I’m all but a vegetarian. I AM NOT! But dishes like this – aromatic, flavourful and filling enough – really make me indulge myself into a “veggies-only” dinner every once in a while. Here’s how:

Ingredients (for ca. 2):

1 whole fresh cauliflower
3 cloves garlic, chopped
300 ml cream
50 ml water
1 tsp. dried oregano
50 g grated parmesan or pecorino
2 tbsp. olive oil
1 tsp. smoked paprika
1 tsp. old bay seasoning
Salt and pepper


Preheat your oven to 200°C. Clean the cauliflower head and roughly chop the garlic cloves.

In a heavy pot with a lid, add some olive oil and add the chopped garlic and oregano. Slowly fry a little until aromatic and translucent, then add the cream and water. Season with grated nutmeg and salt and pepper. Stir well and take from the heat.

Wallow the caulifower thoroughly in the cream sauce to coat it evenly, then place upside. Season with salt and pepper, the smoked paprika and a pinch of old bay seasing (very recommendable!), then add the grated cheese. Finally drizzle with some more olive oil. Cover and bake in the oven for 45 min at 200°C.

Take the pot from the oven, carefully take the cauliflower out and place on a plate, divide it into 2 halves (or more if you like). Stir the sauce and pour over the cauliflower slices. I served it  with bread rolls.