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.