This vegetarian roast is a straightforward but spectacular option to serve up some cauliflower. The versatile vegetable is a good supply of nutritional vitamins, minerals and fibre.

Substances

• 1 medium cauliflower
• 4 cloves garlic
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/4 tsp floor turmeric
• 2 tbsp thyme; chopped
• 1/2 lemon; zest and juice
• 2 tbsp tahini
• 100 g coarsely chopped blended nuts ; e.g. almonds, hazelnuts, cashews

For the salad

• 2 tbsp cider vinegar
• 3 tbsp orange juice; freshly squeezed
• salt
• freshly floor black pepper
• 1 tsp mustard
• 150 g contemporary goat’s cheese
• 2 tbsp olive oil
• 4 handfuls blended leaves; e.g. blood sorrel, purslane, watercress, child spinach, beetroot leaves and many others.

Methodology

Step 1.
Preheat the oven to 180 °C, fuel 4. Line a baking tray (approx. 20 x 30 cm) with baking paper.

Step 2.
Reduce the cauliflower stalk flat. Peel the garlic and crush right into a mortar with the olive oil, paprika, turmeric and thyme. Grind with a pestle to make a thick paste. Stir within the lemon zest, juice and tahini and season to style.

Step 3.
Rub the paste over the cauliflower, place on the tray and bake for 25-Half-hour.

Step 4.
Scatter the blended nuts throughout and bake for an additional 20-25 minutes till the cauliflower is tender. If it begins to brown an excessive amount of, cowl with foil.

Step 5.
In the meantime, for the salad, whisk the cider vinegar, orange juice, salt, pepper, mustard and goat’s cheese with a hand blender, then mix within the oil. Season the dressing to style. Divide into 4 small bowls.

Step 6.
Reduce the cauliflower into quarters and place on plates with the nut combination and drizzle with somewhat dressing. Serve with the blended leaves and the remaining dressing.

 Serves 4