The equipment you will need is below, and the prep time is 10 minutes and the cooking time is 20-30 minutes.
- A large roasting tin
- A garlic press
- Preheated oven to175°C
- Bowl to serve
- One whole cauliflower
- 4 cloves of garlic
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of sea salt flakes
- 2-3 tablespoons of olive oil
- A little chopped parsley
- 75g pumpkin and sunflower seeds
- Juice of half a lemon
- 4-5 tbs of olive oil
- One clove of garlic crushed
- Pinch of salt
- 20-30mls of warm water
- Take the outside leaves off the cauliflower using a sharp knife.
- Then cut the cauliflower in half through the stalk taking care not to cut the florets. Pull the cauliflower in half.
- Now cut the halves into 3 through the stalk again. Take care to keep the florets intact if you can.
- Break the pieces into smaller florets.
- Put the other ingredients into the roasting tin and mix them together thoroughly, now, using your hands rub the garlic mixture over the florets of cauliflower and roast in the oven for 20-30 minutes, until a knife goes into the stalk comfortably. Take care not to overcook it as it falls apart!
- Stir it well in the roasting tin before transferring it to the serving bowl with all the garlicky bits.
To make the dressing
- Put the seeds into a dry frying pan and toast over medium heat until they are popping and turning golden brown.
- Remove from the heat. Keep a few seeds aside for serving.
- Place the remainder of the seeds in a food processor and blend until they are a coarse powder.
- Add all the other dressing ingredients and mix until nicely combined. The amount of water needed will depend on what consistency you like the sauce. We usually have it so that it pours but not too easily.
- Place the roasted cauliflower in a serving bowl and drizzle the dressing over, be generous, then sprinkle the seeds that you kept back over the dish with a little chopped parsley to make it look nice and serve.
- Put the remaining dressing in a serving bowl and bring to the table.