Whole Roasted Cauliflower

 

Method:


Heat the oven to 190 degrees Celsius. 

Put garlic in a mortar and pestle with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 Tbsp of olive oil and season.

Zest the lemon into a separate bowl and set aside.

Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top, then pop in the hot oven for around 50 minutes, or until just tender and golden.

Take the cauliflower out of the oven, then pour the plum tomatoes on top up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the cauliflower out of the oven. Crumble the toasted almonds over the cauliflower, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaff rice and steamed greens.

 

Thanks to Mouth Watering Vegan for the recipe.
 

Ingredients: 

  • 4 cloves of garlic, crushed
  • 1 tsp smoked paprika
  • ½  a small bunch fresh thyme
  • Sea salt
  • Freshly ground black pepper
  • 1 lemon, juice and zest 
  • 1 large cauliflower, with outer leaves left on
  • 4 Tbsp dry sherry
  • 400g tin plum tomatoes
  • 40g sliced almonds
  • ½ a bunch fresh flat-leaf parsley
  • 3 Tbsp extra virgin olive oil

Serve with pilaff rice and steamed greens.