Baked cauliflower with wild herb salad

This vegetarian roast is a simple yet impressive way to serve up some cauliflower. The versatile vegetable is a great source of vitamins, minerals and fibre.


  • 1 medium cauliflower
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/4 tsp ground turmeric
  • 2 tbsp thyme; chopped
  • 1/2 lemon; zest and juice
  • 2 tbsp tahini
  • 100 g coarsely chopped mixed nuts ; e.g. almonds, hazelnuts, cashews

For the salad

  • 2 tbsp cider vinegar
  • 3 tbsp orange juice; freshly squeezed
  • salt
  • freshly ground black pepper
  • 1 tsp mustard
  • 150 g fresh goat’s cheese
  • 2 tbsp olive oil
  • 4 handfuls mixed leaves; e.g. blood sorrel, purslane, watercress, baby spinach, beetroot leaves etc.


Step 1.
Preheat the oven to 180 °C, gas 4. Line a baking tray (approx. 20 x 30 cm) with baking paper.

Step 2.
Cut the cauliflower stalk flat. Peel the garlic and crush into a mortar with the olive oil, paprika, turmeric and thyme. Grind with a pestle to make a thick paste. Stir in the lemon zest, juice and tahini and season to taste.

Step 3.
Rub the paste over the cauliflower, place on the tray and bake for 25-30 minutes.

Step 4.
Scatter the mixed nuts all around and bake for another 20-25 minutes until the cauliflower is tender. If it starts to brown too much, cover with foil.

Step 5.
Meanwhile, for the salad, whisk the cider vinegar, orange juice, salt, pepper, mustard and goat’s cheese with a hand blender, then blend in the oil. Season the dressing to taste. Divide into 4 small bowls.

Step 6.
Cut the cauliflower into quarters and place on plates with the nut mixture and drizzle with a little dressing. Serve with the mixed leaves and the remaining dressing.

 Serves 4