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Recipe Of The Week – Roasted Cauliflower

Roasted Cauliflower

Being vegetarian or vegan over the festive period doesn’t mean boring, bland food. You can still have a very tasty roasted meal as the centrepiece for your table and keep it totally meat-free…

What’s more, you’ll perfectly spice it and enjoy every bit of it. This deliciously whole roasted cauliflower recipe is a true winner – it smells awesome as it bakes and it’ll surely wow your guests with its mouth-watering flavours! So ensure you give it a try this Christmas.


Whole roasted cauliflower recipe 


3 cloves of garlic
1 tsp smoked paprika
½ small bunch fresh thyme
2 tbsp extra virgin olive oil
Sea salt
Freshly ground black pepper
1 lemon, zest and juice
1 large cauliflower (1 kg) with outer leaves left on
40g flaked almonds
½ bunch fresh, flat-leaf parsley
Extra virgin olive oil


Preheat the oven to 180ºC.
In food processor process garlic, paprika, thyme, olive oil, salt, pepper, lemon zest and juice
Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut an X into the base.
Rub with the paprika paste, then place in a medium casserole pan.
Pop in the hot oven for around 1 hour, or until tender.
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 pan out of the oven. Scrunch over the toasted almonds, and garnish with 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 big spread.



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