An ideal main course for vegetarians or as a side with roasted chicken anda selection of steamed greens.
Whole Roast Cauliflower With A Mustard, Blue Cheese & Sage Topping
(SERVES 4 OR 6 AS A SIDE)
FOR THE ROAST CAULIFLOWER
1 tsp wholegrain mustard
FOR THE TOPPING
1 tsp chopped sage
Preheat your oven to 170°C fan.
In a bowl, mix both mustards with the oil, garlic, turmeric, fennel seeds and a pinch of salt and pepper.
Cut a piece of foil, season it with salt, pepper and a splash of olive oil and place the cauliflower on top. Wrap the foil around the edges so that it comes halfway up the sides of the cauliflower and place on a small baking tray.
Massage the mustard mixture all over the florets and place in the oven (at the same time as your roast chicken, if using the chicken juices for basting – see note). Roast for around 50 minutes, basting liberally every 20 minutes with the roast chicken juices or with melted butter.
Meanwhile in a bowl, mix all the topping ingredients with a pinch of freshly cracked black pepper.
Once tender, remove the cauliflower from the oven, cover with the topping mixture and place it back in the oven for 8 minutes, or until the topping is golden and toasted. Serve straight away.
For meat eaters, this recipe works brilliantly if you’re roasting a chicken directly on a shelf as you can sit the cauliflower on the shelf beneath and allow the juices to baste and infuse it with flavour.
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