• 1 cauliflower
  • 4 cloves of garlic
  • I teaspoon smoked Paprika
  • Half a bunch of fresh thyme
  • Half a bunch of fresh parsley
  • 1 Lemon
  • 4 tablespoons dry sherry/red wine (optional)
  • Extra virgin Olive Oil
  • 1 tin Chopped Tomatoes
  • 40 gms of flaked almonds


  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel the garlic, and then add to a pestle and mortar or put the ingredients into a food processor. Add the paprika, and half the thyme leaves. Bash or mix well to a rough paste, then add in 2 tablespoons of olive oil and season.
  3. Zest the lemon into a separate bowl and set it aside.
  4. Trim the cauliflower leaves and discard the stalk so that the cauliflower can sit flat, then cross the base.
  5. Rub the paprika paste all over the cauliflower, then place in a medium casserole dish/oven pan. Squeeze the lemon juice on top. Drizzle in the sherry/red wine (optional).
  6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
  7. Remove the dish/oven pan from the oven, then pour the tomatoes in. Sprinkle over the lemon zest and put the remaining Thyme leaves over the cauliflower.
  8. Return the dish/oven pan to the oven for a further 10 minutes or until the cauliflower is golden.
  9. Meanwhile, toast the almonds in a dry frying pan over medium-low heat until golden, then leave to cool.
  10. Once ready, take the Dish/ oven pan out of the oven. Scrunch over the toasted almonds, then roughly chop and scatter the parsley leaves on top.
  11. Finally, drizzle with extra virgin olive oil, then carve up and serve with vegetables of your choice.