Smoked Paprika Roasted Cauliflower
1 medium cauliflower, with outer leaves
4 cloves of garlic, peeled
1 teaspoon smoked paprika
extra virgin olive oil
small a bunch of fresh thyme, leaves picked
1 tablespoon lemon juice
4 tablespoons red wine
400 g can of best quality plum tomatoes, chopped or torn apart
1 tablespoon caper berries
½ cup chopped sundried tomatoes
1 lemon, unwaxed and organic, zested
½ pine nuts
½ a bunch of fresh flat-leaf parsley
Preheat the oven to 350ºF/180ºC
Trim any cauliflower leaves that look tired. Cut away the bottom of the stalk so that the cauliflower sits flat. Cut a cross in the base.
Steam the whole cauliflower for around 10 minutes, depending on the size. Do not overcook! It should still be firm. Remove and place in an ovenproof baking dish, preferably not metal.
Place the garlic, paprika and half the thyme leaves into the pestle and mortar, working it into a paste with 2 tablespoons of olive oil. Season.
Rub the paprika paste over the cauliflower. Pour over the red wine and lemon juice.
Cover with a layer of parchment paper and on top of that aluminum foil. Place in the oven for around 50 minutes. It should be tender at this point. Remove the foil and paper and return to the over for another 20 minutes.
Stir the chopped sundried tomatoes into the canned tomatoes. Remove the cauliflower from the oven and pour over the tomato mixture. Sprinkle over the lemon zest and remaining thyme.
Return the pan to the oven and bake until golden, about 10 minutes.
Meanwhile, place the pine nuts into a pan and toast until golden, taking care as the burn very easily! Place on a plate to cool.
Once the cauliflower is ready, take it out of the pan and sprinkle with the toasted pine nuts and parsley leaves. Finish with a drizzle of olive oil and a sprinkle of Maldon salt.