Whole Roast Cauliflower

Whole Roast Cauliflower

This is a brilliant centre piece for a Sunday roast or served with a selection of tasty salads and dips for a delicious dinner!

Ingredients:

1 Cauliflower

2 cloves of garlic

8 sprigs of thyme or 2 tsp of dried thyme

Olive oil

Sea salt

Freshly ground Black Pepper

 

Method:

1. Pre-head the oven to 180c / 350f / gas mark 4.

2. Pick off all the outer leaves from the cauliflower and trim the stalk on the base to make sure it can lay flat.

3. Place the prepped cauliflower in a roasting dish and set aside.

4. Finely mince or grate the garlic and pop it in a small mixing bowl.

5. Pick off the thyme leaves from the stalks and add to the garlic. Pour in 2 tablespoons of olive oil and season with a good pinch of sea salt and freshly ground black pepper then mix together.

6. Pour the garlic and thyme oil over the cauliflower and rub it all over before popping the dish in the oven to roast for 40-45 minutes or until you can easily skewer the cauliflower through the centre.

7. Remove from the oven and cut into wedges or slices and serve!

You can jazz up your cauli any way you fancy but adding chilli, lemon zest, different woody herbs or your favourite combo of spices - have a play and be inventive!