Cauliflower roasted in the French manner

So simple to prepare. Roasting really brings out the sweet nuttiness of the cauliflower.

Serves 4 INGREDIENTS

1 small to medium head of cauliflower, cut into small florets

1 large onion, diced

2-3 tablespoons of vegetable oil

Black and white pepper, and salt, to taste

12 sprigs of thyme

METHOD

lPreheat oven to 180C (fan oven) or equivalent.

lYou’ll need a roasting dish, large enough to accommodate the cauliflower in a single layer, and foil to cover.

lCombine cauliflower and onion in baking dish and toss them in oil. Season to taste. Sca er with half the thyme sprigs.

lCover and bake for 45 minutes, stirring thoroughly halfway through. Remove foil and bake uncovered for another 10 minutes, or until tender.

lRemove spent thyme and garnish with fresh. Alternatively, for a tasty curried version: mix 1 level dessertspoonful of Madras curry paste and half a teaspoon of turmeric with 3-4 tablespoons of vegetable oil and combine with the cauliflower and onion. Bake as before. Scatter with a teaspoon of nigella (also known as kalonji) seeds for the final 10 minutes of baking. Fabulous either as a side dish for four, or as a light meal for two with rice, naans, yoghurt and chutney.