This makes a great centrepiece for a Sunday roast, or family supper, served with roast potatoes and steamed vegetables. Alternatively it works well with rice and a salad.
100ml olive oil
Juice of ½ a lemon
1 tablespoon maple syrup
1 teaspoon dried oregano
1 teaspoon paprika powder
½ teaspoon salt
2 tablespoons dry sherry (optional)
1x400g tin tomatoes
2 spring onions – finely sliced
Parsley – roughly chopped
Remove most of the leaves from the cauliflower. You can leave a few young ones on as they will crisp up when roasted. Place in a saucepan that has a lid and will be able to go in the oven – i.e no wood or plastic parts to it!
In a bowl, mix the olive oil, lemon juice, maple syrup, oregano, paprika, salt and sherry if using. Pour and rub over the cauliflower making sure it is well covered. Leave to marinade for 30 minutes or more.
Heat oven to 200C, pop the lid on the pan and place in the oven for 1½ hours. Remove the lid, tip the tomatoes in and return to the oven without the lid for a further 30 minutes.
Remove from the oven, remove from the pan onto a serving plate along with the tomato sauce. Sprinkle the spring onions, parsley and flaked almonds over the top before serving.