ROAST CAULIFLOWER RECIPE RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
  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 pick over the 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. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
  11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

Steps:

• Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4.
• Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant.
• Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth.
• Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes.
• Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife.
• Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest.