Recipe Inspiration

Ingredients...

28g cloves garlic

50g Essential Cuisine Zesty Chermoula Seasoning

½ a bunch or 15g of fresh thyme

45ml olive oil

1 lemon – zest & juice

1 large or 1kg cauliflower with outer leaves

4 tablespoons dry sherry

400 g tin of quality plum tomatoes

40 g flaked almonds

½ a bunch or 15g of fresh flat-leaf parsley

Extra virgin olive oil to garnish

Method...

1. Preheat the oven to 180ºC.
   
   
2. Peel the garlic, then add to a pestle and mortar with the essential cuisine chermoula seasoning and half the thyme leaves. Bash well to a rough paste, then muddle in the olive oil and season.
   
   
3. Zest the lemon into a separate bowl and set aside.
   Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
   
   
4. Rub the Essential Cuisine Zesty Chermoula Seasoning all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
   
   
5. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
   
   
6. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
   
   
7. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
   
   
8. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
   
   
9. Once ready, take the pan out of the oven. Scrunch over the toasted almonds and scatter the parsley leaves on top.
   
   
10. Drizzle with extra virgin olive oil and serve