Vegetarian Festive Whole Roast Cauliflower

Makes 6 servings

Prep time: 10 mins

Cooking time: 1 hour 15 mins

This zesty & delicious whole roasted cauliflower will be the centrepiece of your Christmas feast! It’s just the ticket as a veggie alternative added to your classic spread.

Tips & Tricks

Save the cauliflower leaves and stalks to make crispy cauliflower chips!
Drizzle over some well-seasoned Greek, or natural, yoghurt over the top of the roast cauliflower to serve.

Ingredients

2 Tbsp cumin
2 Pams Lemons, juiced and zested
4 Tbsp Pams Crushed Garlic
2 handfuls fresh thyme
1 whole cauliflower
1 tub Pams Sundried Tomato Chunky Dip

Method

Add the cumin, lemon, garlic, thyme, 1 tablespoon of the chunky dip & a big glug of olive oil to a blender and blitz until combined (if the thyme is soft, add the whole sprigs, but if it’s woody, only add the leaves from the stalk).
Remove the leaves from the cauliflower and cut off the stalk. Place the cauliflower standing up in a baking dish and then brush over the marinade and season thoroughly. Place in the oven to roast for 45 minutes at 200°C bake, then turn the oven down to 180°C and cook for a further 30 minutes, or until tender.
Remove the cauliflower from the oven and drizzle over the remaining chunky dip. Sprinkle with extra thyme leaves.