Whole Roasted Cauliflower

1 whole cauliflower 

4 cloves of garlic 

A small handful of fresh thyme 

1 tsp of paprika 

1 tsp of cumin 

Juice & zest of 1 lemon 

Salt & pepper 

3 tbsp olive oil 

3 tbsp sherry 

Preheat the oven to 180 degrees Celsius

Place your cauliflower in a deep baking dish. Trim the outer leaves & the stalk, so the cauliflower can sit flat. 

In a mortar & pestle pound together the garlic, thyme, cumin & paprika until you get a rough paste. Then add in your olive oil. 

Brush the paste over the cauliflower & pour over sherry. Zest the lemon rind into a separate bowl, reserving for later. Then squeeze the lemon over the cauliflower. 

Place in the oven with the lid on & bake for 1 hour & 20 minutes (or until tender) removing the lid for the last 20 minutes. 

Once ready drizzle with  olive oil, yoghurt, chopped herbs, chili flakes & toasted almonds.

 

Carve up & serve with quinoa & steamed greens or part of a roast dinner.