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Roasted whole baby cauliflowers
Serves 8 Starters and mains
Ingredients
- 8 baby cauliflowers (800g), or 1 large cut into thick wedges, trimmed
- 50ml olive oil
- 1 head garlic, trimmed and halved
- 250ml chicken stock
- 2tbsp tomato paste
- 1tsp smoked paprika
- pinch of saffron threads
- 4 sprigs fresh thyme
- Greek yoghurt plus a few coriander leaves, to serve
Method
Preheat the oven to 180C/350F/ Gas 4. Blanch the cauliflower in a large pan of lightly salted boiling water for 2 minutes. Drain well and place in a casserole dish.
Place the remaining ingredients in a saucepan, seasoning with salt and pepper, and bring to the boil. Pour over the cauliflower and cover with a tight-fitting lid. Roast for 40 minutes, turning over halfway through, until the cauliflower is tender and the juices have thickened. Serve drizzled with some Greek yoghurt and a scattering of coriander.
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