• 1 whole cauliflower
  • 4 cloves of garlic
  • 1/4 tsp Paprika or cayenne
  • 2 tbs olive oil
  • Salt and Pepper to taste
  • For the dressing
  • 3oz cashew nuts
  • 2tbs olive oil
  • 1 tbs apple cider vinegar
  • 100 ml almond milk

Preheat the oven to 175° (fan oven) Gas Mark 3.

Cut or break the cauliflower into medium size florets and place in a roasting tin.  I usually include the inner leaves as well.  Crush the garlic over the cauliflower and add the olive oil.  Stir until cauliflower is coated in oil (your hands are best for this), then lightly sprinkle paprika/cayenne on each floret according to taste.  Roast in the oven for approx. 20 mins.  The cauliflower needs to just yield to a sharp knife when tested.

For the dressing put the cashew nuts in a food processor and blend to crumbs.  Add all the liquid ingredients and mix thoroughly until it resemble a smooth cream, just enough to drop of a spoon but no looser. 

When the cauliflower is cooked place it in a serving dish (don’t leave the garlic behind!) then drizzle all the dressing over it.

Serve while still warm.