- 2 heads cauliflower, cut into even bite-size pieces
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1 garlic bulb, split into cloves, unpeeled
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 6 bay leaves, stalks removed, finely chopped
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Heat oven to 200C/180C fan/gas 6. Place the cauliflower, garlic and bay leaves in a large bowl, toss with the oil, zest and juice and season generously. Spread evenly onto a baking sheet (use 2 if you need to). Roast for 20 mins, turning halfway, until al dente and caramelised.
If you don’t fancy garlic, roast the cauliflower with a little chopped red chilli or a sprinkle of smoked paprika or cumin seeds. Another idea is to serve it topped with shaved Parmesan.