Roasted Cauliflower

Ingredients

  • 4 cloves of garlic 
  • 1 teaspoon smoked paprika 
  • ½ a bunch of fresh thyme (15g) 
  • olive oil 
  • 1 lemon 
  • 1 large cauliflower, with outer leaves (1kg) 
  • 4 tablespoons dry sherry 
  • 1 x 400 g tin of quality plum tomatoes 
  • ½ a bunch of fresh flat-leaf parsley (15g) 
  • extra virgin olive oil
  • 2 tablespoons Barley+

Preparation

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • 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. Scrunch over the Barley+, then pick, roughly chop and scatter the parsley leaves on top. 
  • Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

 

You can purchase your Barley+ products here: bit.ly/BarleyPlusMuesli

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2018-12-17T05:47:06+00:00
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