Whole Roasted Cauliflower

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4 Garlic Cloves

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1 tsp Sweet Smoked Paprika

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15 g Sprigs Fresh Thyme

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Olive Oil

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1 Lemons

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1 Cauliflower , with outer leaves

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4 tbsp Dry Sherry

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400 g Plum Tomatoes , from a tin

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40 g Flaked Almonds

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15 g Flat Parsley

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Extra Virgin Olive Oil

Preheat the oven to 180ºC
Peel the garlic, then add the paprika and half the thyme leaves to a pestle and mortar. Create a rough paste, then add 2 tablespoons of olive oil and season to your preference.
In a separate bowl, zest the lemon
Remove the outer cauliflower leaves and cut away the stalk to flatten the cauliflower. In the base, cut a cross using a knife.
Rub the paste you created in Step 2 over the cauliflower, then place in a suitably sized casserole dish. Drizzle the sherry over the top, and squeeze the lemon juice over it too.
Cover the cauliflower and cook for 80 minutes (or until tender). Remove the casserole dish lid for the last 20 minutes.
Remove the dish from the oven. Now add the tomatoes and sprinkle over lemon zest and the rest of the thyme.
Place back in the oven for another 10 minutes, or until the cauliflower has turned a lovely golden colour.
While the cauliflower is cooking, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave them to cool.
Once the cauliflower is ready, take it out of the oven. Sprinkle the toasted almonds over it then add roughly chopped parsley leaves.
Finally, drizzle extra virgin olive oil over the cauliflower, then carve up. Serve with other veg or some rice, or perhaps use as a side dish to accompany your meal.

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