Looking for a roast that everyone can eat? This roast cauliflower is both vegetarian and vegan, but also something meat eaters can really get on board with. If you don’t quite have a Le Creuset, a Le Fake-et will do!
- 1 cauliflower
- 3 cloves of garlic
- 2 tbsp olive oil
- 1 lemon
- 1.5 tsp smoked paprika
- 3 sprigs of thyme
- 100ml dry white wine
- 1 tin chopped tomatoes
- 50g pine nuts
- 1 handful of chopped parsley (about half a bunch)
Heat the oven to 190 degrees C and get out a heavy pan.
In a bowl (or mortar and pestle) crush up the cloves of garlic along with the thyme and paprika. Add in a couple of spoons of olive oil. Zest your lemon separately, and then squeeze in half of the juice into the spice-garlic mix.
Take the hard outer leaves off your cauliflower and take a few chunks out of the base so that it can sit flat. Put it into the large iron pan and then rub the outside all over with your spice and garlic mix. Spoon the wine over the cauliflower and then put the lid on it and pop it in the oven for 1 hour.
Remove the lid and cook for a further 20 minutes, or until a knife comes out cleanly. Pour the tomatoes in around the cauliflower and scatter over the lemon zest and pine nuts. Cook, uncovered, for a further 10 minutes.
Drizzle over a little more oil and scatter the chopped parsley on top. Serve immediately.
- Category: Dinner
- Method: vegetarian
- Cuisine: British
Keywords: roast cauliflower