Whole roasted spiced cauliflower
Prep:
15 mins
Cook:
80 mins
An amazing vegetarian dish bringing cauliflower to a new level.
4 cloves of garlic
1 tsp smoked paprika
½ a small bunch of fresh thyme
3 tbsp olive oil
Zest and juice of 1 lemon
1 large cauliflower, with outer leaves left on
4 tbsp red wine vinegar
400g plum tomatoes, drained and roughly chopped
½ a bunch of fresh flat-leaf parsley
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves.
Grind into a rough paste, then add 2 tablespoons of olive oil and season with salt and pepper. In a bowl, add lemon zest 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 paste and drizzle over the vinegar and squeeze the lemon juice on top.
Cover with kitchen foil and cook for 1 hour 20 minutes, or until tender, removing the foil for the final 20 minutes.
Take the tray out of the oven, then add the tomatoes.
Sprinkle over the lemon zest and pick over the remaining thyme leaves.
Return to the oven for a further 10 minutes, or until the cauliflower is golden.
Once ready, roughly chop and scatter the parsley leaves on top.
Drizzle with olive oil, then carve up and serve with rice and salads if you like.
Serves
4-6
Preparation Time
15 minutes
Cooking Time
80 minutes
Main ingredients
Vegetables, Oil, Chilli, Spice, Garlic
Recipe Type
Starters, Side Dish, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
