Whole Roasted Darts Farm Cauliflower, with Thyme & Paprika

Healthy and delicious, this whole roasted cauliflower recipie uses our own fresh cauliflower, hand picked by the farm team every morning. It is a crowd pleasing show stopper!

Difficulty:

Prep time: 30 minutes

Cook time: 1.5 hours

Serves: 4

Whole Roasted Darts Own Cauliflower with Thyme & Paprika Image 1

Whole Roasted Darts Own Cauliflower with Thyme & Paprika Image 2

Dietry Information

Vegetarian

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Ingredients

1 large Darts Farm Cauliflower , with outer leaves
4 garlic cloves
½ a bunch of fresh thyme
1 teaspoon smoked paprika
Honest Toil Olive Oil
1 lemon
4 tablespoons dry sherry
1 x 400 g tin of quality plum tomatoes
40 g flaked almonds
½ a bunch of fresh flat-leaf parsley

Method

Preheat the oven to 180ºC
Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season
Zest the lemon into a separate bowl and set aside
Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base
Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top
Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes
Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves
Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden
Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool
Once ready, take the pan out of the oven. Cover the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top
Drizzle with extra virgin olive oil, and serve