[ SERVES 2–4 ]

I used to not like cauliflower. It’s hard to know what to do with it apart from boil it and serve it plain, which I find can make it bitter and pretty boring. I’m secretly happy that most people, in my experience, don’t like cauliflower either. It means that it’s pretty cheap to buy so I can make A LOT of roasted cauliflower, on the regular. Roasting it imparts a tenderness, with a creamy and slightly sweet flavour. I’m completely smitten with it and it goes with pretty much everything! You can of course switch around the flavourings: season it with smoked paprika or curry powder pre-bake, or toss it with a mustard vinaigrette once roasted.
Note: Roast the cauliflower with some pancetta for even more flavour.

Ingredients

1 large cauliflower, outer leaves and stalk removed

2 tbsp olive oil

½ tsp garlic salt

¼ tsp freshly ground black pepper

½ tsp dried thyme or a few sprigs of fresh thyme (optional)

Preparation

Preheat the oven to 180°C (350°F/Gas 4). Split the cauliflower into florets then slice the florets into quarters or thirds and place them on a baking tray.

Drizzle with the oil and sprinkle with the garlic salt, pepper and thyme, if using. Use your hands to toss the cauliflower until it is evenly coated then bake for 30 minutes until golden brown.