This recipe may not appear to be particularly festive but it would make a fantastic vegetarian/vegan Christmas dinner (accompanied by all the trimmings, obvs).
There is something amazing that happens to cauliflowers when you roast them. They lose any soggy, blandness that you get from boiling them and become nutty, crunchy and oh so delicious! I enjoyed this with some salad, but it wouldn’t be out of place on the Christmas dinner table either!
For the Cauliflower
- 2-3 gloves garlic – peeled and finely chopped
- 1 tsp smoked paprika
- Couple of sprigs thyme – stalks removed and discarded
- Pinch salt
- Splash olive oil
- Zest and juice ½ lemon
- 2 tbsp honey
- 2 mini cauliflower heads
For the tomatoes
- 300g cherry tomatoes – halved
- 1 pinch sugar
- Pinch mixed herbs
- 1 tbso olive oil
Pre-heat the oven to 180’C
Mix together all the garlic, paprika, thyme, salt, oil, lemon and honey and smother all over the cauliflower heads.
Leave to marinade for 15 minutes
Toss the tomatoes with the sugar, herbs and oil and set aside until ready to cook.
Place the cauliflower heads in an oven proof dish and arrange the cherry tomatoes around them.
Cover the dish with foil and bake for half an hour
Remove the foil and then return to the oven for 10 minutes until lovely, golden and smelling delicious.