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Whether you're looking for a vegan alternative, or simply just wanting to add something a little different to your table on Christmas, this spiced roasted cauliflower will be an absolute crowd pleaser!


4 garlic cloves

1 tsp smoked paprika

1/2 bunch of fresh thyme

olive oil

1 lemon

1 large cauliflower

4 tbsp dry sherry

400g tinned tomatoes

40g flaked almonds

1/2 bunch fresh parsley


- Preheat oven to 180 degrees celcius

- Crush garlic and mix together with smoked paprika, half the thyme leaves and 2 tbsp olive oil. Season with salt and pepper.

- Place cauliflower in a medium baking dish. Rub paprika paste all over the cauliflower.

- Drizzle over sherry and squeeze over lemon juice. Cover with foil and place into oven for around 1 hour 15 minutes. Remove foil for the last 15 minutes.

- Remove pan from oven and place tomatoes in dish, surrounding the cauliflower. Use a knife and fork to roughly tear them up into chunks. Zest the lemon and sprinkle over along with remaining thyme leaves.

- Return the pan to oven (uncovered) for a further 10 minutes or until golden.

- Meanwhile, toast the almonds in a dry frypan until golden.

- Once ready, remove the pan from the oven. Crush over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.

- Drizzle with olive oil and VOILA!

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