Whole Roasted Cauliflower

Exchange Value: 0* Servings: 6

Ingredients

  • 4 garlic cloves
  • 1 tsp smoked paprika
  • 2 slices of Loprofin Bread made into breadcrumbs
  • Bunch of fresh thyme
  • Olive oil
  • Sea salt & freshly ground black pepper
  • 1 lemon zest and juice
  • 1 large cauliflower (1kg) with leaves left on
  • 4 tbsp dry sherry or balsamic vinegar
  • 400g tin plum tomatoes
  • 1/2 bunch fresh flat-leaf parsley

Method

  1. Peel and crush the garlic. Mix with paprika, breadcrumbs and half the thyme leaves.
  2. Add 2 tbsp of olive oil and season with salt and pepper.
  3. Zest the lemon into a separate bowl and set aside.
  4. Trim the outer cauliflower leaves.
  5. Discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
  6. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry or balsamic vinegar and squeeze the lemon juice on top.
  7. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
  8. Take the pan out of the oven, then pour in the plum tomatoes. Sprinkle with the lemon zest and add the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
  9. Drizzle with olive oil and garnish with parsley.
  10. Store leftovers in the fridge and use within 2 days.

 

Chef's Tip

Serve with Low Protein Stuffing  and Christmas Vegetables.

 

Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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