Whole Roast Spiced Cauliflower

Rubbed with spices and cooked whole, this impressive main makes a great centrepiece for a vegan Sunday roast, with lemony kale as a tasty garnish. Try it with mashed carrots and swede on the side.

Ingredients

Serves: 4

Ready in: 1hr

VEGAN

• 1 whole cauliflower, leaves removed and trimmed
• ½ tsp turmeric (optional)
• ½ tsp garam masala
• 3 tbsp olive oil
• 160g bag Co-op sliced curly kale
• Juice and zest of ½ lemon
• 1 slice day-old sourdough or white bread
• 1 garlic clove, finely chopped
• ¼ tsp chilli flakes
• Small handful fresh parsley, finely chopped (optional)

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6.
2. Bring a large pan of water to the boil. Lower the whole cauliflower head into the pan until submerged, then simmer, covered, for 5 mins. Remove and pat dry with kitchen paper.
3.  Mix the spices with 1 tbsp olive oil and some seasoning, and rub all over the cauliflower head. Place in a shallow roasting tin and roast for 40-50 mins until golden and tender (you should be able to insert a sharp knife with ease through the flesh).
4. Massage 1 tbsp olive oil into the kale with the lemon juice for 5 mins to soften. Season and set aside.
5. Meanwhile, whizz the bread into crumbs. Heat the remaining oil in a frying pan, then add the garlic and chilli, and cook for 30 secs until fragrant.
6. Add the breadcrumbs and fry for a few mins until golden. Allow to cool, then stir in the lemon zest and parsley.
7. Serve the cauliflower in large wedges with the crumbs scattered over the top, and the kale salad on the side.