Whole roasted cauliflower

Ingredients

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  50g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Cauliflower

  Fresh, Raw - Waitrose

  500 grams or 500g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Almonds

  Nuts, raw

  40g

• Parsley

  Raw

  50g

Directions

1. Recipe by: Jamie Oliver (source: https://www.jamieoliver.com/recipes/vegetables-recipes/whole-roasted-cauliflower/)
2. Preheat the oven to 180oC/350oF/gas 4.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. 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 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. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.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. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool. 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. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

Similar Foods

• Roasted Cauliflower
• Spiced roasted cauliflower
• Oven Roasted Cauliflower
• Lemon Roasted Cauliflower
• Roasted Broccoli and Cauliflower
• Roasted Cauliflower and Tahini