Whole roasted cauliflower

• medium cauliflower↗1

  leaves removed and stalk trimmed

• vegetable oil↗3 tbsp tbsp
• dried mixed herbs↗2 tsp tsp
• sweet smoked paprika↗2 tsp tsp
• garlic granules↗2 tsp tsp
• lemon↗½

  juiced

• thick yogurt↗6 tbsp tbsp
• small handful of parsley↗

  chopped, to serve

• pomegranate seeds↗

  to serve

Step-by-step instructions

1. 1

   Fill a large, lidded saucepan that’s big enough to fit the whole cauliflower with at least 3cm of salted water, and bring to the boil over a medium heat. Carefully lower the cauliflower into the pan, cover and cook for 3 mins. Remove from the pan and leave to steam-dry for 5-10 mins. Pat any excess water off using a sheet of kitchen paper.

2. 2

   Meanwhile, heat the oven to 220C/200C fan/gas 7 and combine the oil, herbs, paprika, garlic granules and a good pinch each of salt and pepper. Put the cauliflower in a deep roasting tin. Brush all over with the oil mixture, making sure you cover the bottom, too. Pour over any excess.

3. 3

   Roast for 20 mins. Meanwhile, mix together the lemon juice, yogurt and a pinch each of salt and pepper. Chill until needed.

4. 4

   Remove the cauliflower from the oven and baste with the oil in the tin. Roast for a further 20-30 mins until the cauliflower is golden and crisp in places. Drizzle with the yogurt sauce and scatter with the parsley and pomegranate seeds. Carve into wedges or slices to serve.