roasted cauliflower


  • 4 cloves garlic
  • 1 tsp smoked paprika
  • A few sprigs of fresh thyme
  • Olive oil
  • Sea salt
  • Black pepper freshly ground
  • 1 lemon, zest and juice
  • 1 large cauliflower (about one Kg, we will not remove the outer leaves
  • 4 tbsp dry sherry
  • 1 can or 400 gr jar of tomatoes plum
  • 40 g of sliced almonds
  • Fresh parsley
  • Extra virgin olive oil


Preheat the oven to 180 degrees.

Peel the garlic and put it in a mortar with the paprika and half of the thyme leaves. Crush well until you have a paste and add 2 tablespoons of olive oil, salt and pepper. Grate the skin of the lemon in a separate bowl and reserve.

Remove the outer leaves of the cauliflower. Cut the base of the cauliflower so it will stand flat when placed in the pot, and make a cross-shaped cut in the base. Rub all the cauliflower with the paprika-garlic paste and place it in a saucepan that you can put in the oven. Drizzle cauliflower with sherry and lemon juice. Cover and bake for about 1 hour and 20 minutes (or until tender), removing the lid for the last 20 minutes.

Carefully remove the pot from the oven and add the diced tomatoes. Sprinkle the lemon zest and remaining thyme leaves on top and return to the oven for an additional 10 minutes, or until the cauliflower is golden brown.

Meanwhile, in a medium skillet over medium heat, toast the sliced almonds about 2 or 3 minutes to make them golden and let cool. When it’s ready, take the pot out of the oven, put the almonds on top and the chopped parsley leaves. Add a splash of extra virgin olive oil and accompany with pilaff rice and steamed vegetables or other vegetables.

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