Whole Roasted Cauliflower

I love cauliflower . . . cheesy cauliflower soup, curried cauliflower soup, cauliflower cheese, cauliflower base pizza or just raw served as a dipping veg but this roasted cauliflower has to be one of my favourites and certainly it’s impressive when you bring it to the table yet it’s so so simple to do.

Ingredients

1 large cauliflower
1 tbsp of SBJ clay pot roasted garlic
olive oil
1 lemon
200g cherry tomatoes sliced in half

Method

Pre-heat the oven to 180ºC
Remove the cauliflower leaves and cut off the stalk so the cauliflower can sit flat.
Put the tomatoes in your SBJ clay pot or roasting tin and place the cauliflower on top.
Spread the roasted garlic over the cauliflower, drizzle with olive oil and season with some SBJ herby sea salt followed by a squeeze of lemon juice
Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes until the cauliflower is golden.
Slice the cauliflower like you would a cake and serve with the roasted tomatoes

Whole Roasted Cauliflower

Ingredients

Method

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