This delicious recipe makes the perfect alternative roast for vegetarians and meat eaters alike. We’ve thrown in some fantastic root vegetables to compliment the dish and make the most of the last winter crop. Serve alongside buttery greens and crisp roast potatoes.
Cooks in 1hr 30mins
1 Cauliflower, leaves trimmed
3 tbsp Rapeseed Oil
150g Unsalted Butter, softened
Small Bunch of Sage, finely chopped
A Pinch of Nutmeg
1 Garlic Clove, crushed
3 Medium Carrots, peeled & sliced
2 Whole Beetroot, peeled & cut into 2cm dice
1. Heat the oven to 180C/fan 160C/gas 4. Take a large baking dish. Put the cauliflower into the dish and cover with the rapeseed oil. Season well with salt and pepper and bake for 50 minutes – until tender, but still a little al dente. Remove from the oven and add the carrots and beetroot.
2. Mash the butter, sage, nutmeg and garlic with some salt and pepper, and liberally brush the butter over the whole cauliflower, reserving a small amount to drizzle over the other vegetables.
3. Roast for 40 minutes more, until you can easily poke a knife into the centre of the cauliflower stem. Baste with the butter a few times while roasting. Serve alongside buttery greens and crisp roast potatoes.
Top Tip: Why not pick up a bottle of Bennett and Dunn rapeseed oil from the farm shop for this dish. Produced locally in the West Midlands.