This Whole Roasted Cauliflower is delicious, savoury and practically falls apart in your mouth. It would make a fantastic main at a dinner party or at your Christmas lunch.
15gtoasted hazelnuts, chopped(buy toasted nuts OR toast the raw nuts at 180°C for 8 minutes)
1handfulparsley
Instructions
Preheat the oven to 180°C fan.
Trim the bottom of the cauliflower and thoroughly wash it.
Oil a cast iron pan or oven proof dish and place the cauliflower in the middle of the pan
For the marinade, add the tomato paste, evoo, garlic cloves, capers and sundried tomatoes into a mortar and pestle and mash into a paste.Alternatively, add the same ingredients into a blender or small food processor and pulse until they form a paste.
Brush the paste all over the cauliflower.
Cover the cauliflower with aluminium foil or an oven safe lid.
Bake the cauliflower at 180°C fan for 1h 30 minutes. Then, remove the aluminium foil and bake for a further 10 minutes.To check if the cauliflower is done, poke it with a knife. If the knife cuts through easily, then the cauliflower is ready to be taken out of the oven.
To serve, sprinkle some chopped hazelnuts and fresh parsley leaves on top.