For an easy vegetarian main that is sure to impress, you can't beat this whole roast cauliflower stuffed with feta and covered in a zucchini lattice.

Ingredients

• 1 (about 1.2 kg) whole cauliflower, leaves removed

• 1 tablespoon olive oil

• 4 green shallots, thinly sliced

• 2 garlic cloves, crushed

• 60g packet baby spinach, chopped

• 2 large zucchini

• 100g Danish feta, crumbled

• 2 teaspoons finely grated lemon rind

• 1 teaspoon finely chopped fresh thyme leaves

• 1 egg, lightly whisked

• 25g (1/2 cup) panko breadcrumbs

• 25g (1/3 cup) finely grated parmesan

• Sweet paprika, to sprinkle

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Method

• Step 1

  Preheat oven to 190C/170C fan forced. Line 2 baking trays with baking paper. Trim the base of the cauliflower so it sits flat. Place, cut-side up, in a microwave-safe bowl. Drizzle over 2 tablespoons water and microwave on High for 8 minutes or until just tender. Uncover and set aside to cool.

• Step 2

  Heat the oil in a frying pan over medium heat. Add the shallot and cook, stirring occasionally, for 2 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the spinach and cook, stirring, for 1 minute or until wilted. Transfer to a bowl and set aside to cool.

• Step 3

  Meanwhile, use a sharp knife or mandolin to cut the zucchini lengthways into approximately 4mm-thick slices. Arrange the slices in a lattice pattern on 1 of the prepared trays and spray with oil. Bake for 10 minutes or until softened slightly. Set aside to cool.

• Step 4

  Add the feta, lemon rind, thyme and egg to the spinach mixture. Season with pepper and stir to combine. Fold in the breadcrumbs.

• Step 5

  Turn the cauliflower upside down and poke the spinach mixture into the spaces between the florets. Use a chopstick or skewer to push in the mixture where your fingers can’t reach. Place the cauliflower, right-side up, on the remaining prepared tray and sprinkle with 1 tablespoon parmesan.

• Step 6

  Carefully place the zucchini lattice to top of the cauliflower to cover. Spray with oil. Cover loosely with foil and bake for 40 minutes. Uncover, sprinkle with remaining parmesan and a little paprika. Cook, uncovered, for 15 minutes or until golden brown and tender. Cut into wedges to serve.