Roast cauliflower cheese with coriander
500g cauliflower florets
1 red onion, halved and sliced 3tbsp extra virgin olive oil 1tbsp lemon juice
1 heaped tsp coriander seeds, coarsely ground
250g boxed Camembert
2 large handfuls rocket or watercress, to serve
Preheat the oven to 210C/410F/ Gas 6½. Arrange the cauliflower in a single layer in a large roasting pan, then mix in the onion, separating out the slices. Drizzle over the olive oil and lemon juice and stir to coat, then season with salt and scatter over the coriander seeds. Roast for 30 minutes until golden at the edges, stirring halfway through.
While the cauliflower is cooking, remove any waxed paper surrounding the cheese, and place it back in its box.
Tie a piece of string around the side of the box to secure it. Bake for 15-20 minutes alongside the cauliflower.
To serve, spoon the cooked cauliflower mix onto plates. Take the Camembert to the table, remove the wooden lid, then, using a spoon, carefully peel back the surface rind. Drizzle the molten cheese over the cauliflower and serve with a pile of rocket or watercress leaves.