Roasted Whole Cauliflower

This recipe makes a great alternative to a classic Sunday roast. It's dairy and gluten free and vegan.

It's a very quick dish to prepare and allows you time to sit back, kick off your slippers and read the Sunday papers as the house fills with a warmth from the oven and aromatic smells from the thyme paste. Truly autumnal!

Serves: 4 Preparation time: 5 minutes Cooking time: 130 minutes

Ingredients: 4 cloves of garlic 1 teaspoon smoked paprika ½ a bunch of fresh thyme (15g) Olive oil 1 Orange 1 large cauliflower, with outer leaves (1kg) 1 x 400 g tin of quality chopped plum tomatoes Sprinkle of dried parsley Extra virgin olive oil

Method: 1. Preheat the oven to 180ºC/350ºF/gas 4. 2. 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 mix in 2 tablespoons of olive oil and season. 3. Zest the orange into a separate bowl and set aside. 4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. 5. Rub the paprika paste all over the cauliflower, then place in a medium casserole dish. Drizzle over the squeezed orange juice on top. 6. Cover with lid and roast in oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes. 7. Remove the casserole dish from the oven, then pour in the tomatoes. Sprinkle over the orange zest and sprinkle over the remaining thyme leaves. 8. Return the casserole dish to the oven for a further 10 minutes. 9. Once ready, take the casserole dish out of the oven and scatter the parsley leaves on top. 10. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

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