Watercress courgette and mint salad

Roasted Cauliflower

Serves 2 • 100 kcal per serving

INGREDIENTS

  • 1 head (500 g) cauliflower with leaves
  • water
  • 1 tbsp of coarse sea salt
  • 2 tsp of olive oil

METHOD

Preheat the oven to 220C.

Trim the cauliflower stem, keeping the leaves that will allow the cauliflower to sit on the baking sheet even. Bring water to the boil in a large stockpot. Stir in 1/2 tbsp of salt until dissolved.

Add the cauliflower to water, boil until tender, 10-12 minutes.

Gently lift the cauliflower from the water, and let it drain. Place it stem side down, on a rimmed baking sheet. Let it stand until cooled slightly and is dry to the touch, about 15 minutes.

Rub olive oil between your hands, then rub over the cauliflower. Sprinkle with the remaining salt.

Bake in the preheated oven until dark brown, about 25 minutes.

Serve hot.

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