Whole roasted cauliflower with garlic and paprika recipe
100g (3 1/2oz) day-old wholemeal bread, or other bread of you're choice
1 cauliflower, stem trimmed
20g (3/4 oz) butter
handful flat-leaf parsley, roughly chopped
For the paprika butter
1 tbsp smoked paprika
1 tbsp olive oil
70g (3oz) butter, softened
2 garlic cloves, crushed
Put the bread in the bowl of a food processor and blitz for a few seconds to a chunky crumb. Set aside, until needed.
Preheat the oven to gas 7, 220°C, fan 200°C. In a large steamer basket set over a pan of gently simmering water cook the cauliflower for 6-8 minutes, until just tender when pierced with a knife. Alternatively, cook the cauliflower in a saucepan of boiling water until just tender 5-6 minutes, making sure to drain well and pat dry before placing in the oven.
Meanwhile, combine the paprika butter ingredients in a bowl and set aside.
Transfer the cauliflower to a roasting tin and spread with the paprika butter; season well. Roast for 20-25 minutes, basting with the cauliflower juices halfway through, until golden.
Meanwhile, heat the remaining butter in a frying pan. Add the breadcrumbs and fry until lightly toasted and golden; season. Remove and leave to cool, then mix with the parsley.
Squeeze the lemon over the cauliflower. Scatter over the breadcrumb mixture and leave to soak into the buttery juices before serving.
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