Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Whole Roasted Darts Farm Cauliflower, with Thyme & Paprika

Whole Roasted Darts Farm Cauliflower, with Thyme & Paprika

Healthy and delicious, this whole roasted cauliflower recipie uses our own fresh cauliflower, hand picked by the farm team every morning. It is a crowd pleasing show stopper!

Difficulty:
Prep time: 30 minutes
Cook time: 1.5 hours
Serves: 4
Whole Roasted Darts Own Cauliflower with Thyme & Paprika Image 1

Ingredients

  • 1 large Darts Farm Cauliflower , with outer leaves 
  • 4  garlic cloves 
  • ½ a bunch of fresh thyme
  • 1 teaspoon smoked paprika
  • Honest Toil Olive Oil
  • 1 lemon
  • 4 tablespoons dry sherry
  • 1 x 400 g tin of quality plum tomatoes
  • 40 g flaked almonds
  • ½ a bunch of fresh flat-leaf parsley

Method

  • Preheat the oven to 180ºC
  • Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season
  • 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
  • Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top
  • Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes
  • 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
  • Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden
  • Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool 
  • Once ready, take the pan out of the oven.  Cover the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top
  • Drizzle with extra virgin olive oil, and serve 

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