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Whole Roasted Cauliflower

Yum, Yum, and triple Yum! want that "roast" taste but looking to up your veggies? Look no further! Inspired by Jaime Oliver this 'Meat-free Monday' main, or Sunday roast side, is sure to impress!

What You Need:

  • 4 cloves of garlic

  • 1 teaspoon smoked paprika

  • ½ a bunch of fresh thyme , (15g)

  • olive oil

  • 1 lemon

  • 1 large cauliflower , with outer leaves (1kg)

  • 4 tablespoons dry sherry

  • 1 x 400 g tin of quality plum tomatoes

  • 40 g flaked almonds

  • ½ a bunch of fresh flat-leaf parsley , (15g)

  • extra virgin olive oil

  • salt and pepper to taste

What To Do:

  1. Preheat the oven to 180ºC

  2. Smash the garlic into a small mixing bowl, and stir roughly with the paprika, 2 Tbsp of olive oil, salt and pepper and half the thyme leaves to make a paste.

  3. Zest the lemon into a separate bowl and set aside.

  4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.

  5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.

  6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.

  7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and remaining thyme leaves.

  8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

  9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.

  10. Once ready, take the pan out of the oven. top with almonds and roughly chopped parsley.

  11. Drizzle with olive oil, carve up and serve with rice and steamed greens, or as part of a bigger spread.


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