Whole roast cauliflower

1 HOUR + COOLING | SERVES 4 | EASY | LC GF cashew nuts 250g cauliflowers 2 extra-virgin rapeseed oil 100ml medium curry powder 2 tsp vegetable oil for frying lemon 1, zested and juiced

• Heat the oven to 190C/fan 170C/gas 5. Put the cashews onto a baking tray and roast for 2 minutes, tossing halfway. Cool.

• Put 200g of the nuts into a blender with some seasoning and whizz, adding 600ml of water, a little at a time, until the mixture is smooth and creamy. Tip into a bowl, cover the surface with clingfilm and cool.

• Remove the florets from one of the cauliflowers, then thinly slice Ω with a mandoline, grater or knife. Roughly chop the remaining Ω.

• Heat 1/2 the rapeseed oil in a frying pan and add the chopped cauliflower and some seasoning. Add 300ml of water to the pan and cook for 10 minutes or until soft. Put into a blender or food processor and whizz until smooth and creamy. Tip back into the pan and keep warm.

• Remove the leaves from the second cauliflower, keeping these for serving, and cut a triangle out of the core to help the heat penetrate. Rub the curry powder into the cauliflower and season.

• Heat 1cm of vegetable oil in a deep ovenproof frying pan and carefully brown the cauliflower all over for 15-20 minutes, using a pair of tongs to rotate it and hold it steady. Put the pan into the oven for 15-20 minutes or until cooked through and tender.

• Toss the thinly shaved cauliflower with the remaining 50ml of rapeseed oil, lemon zest and juice, and some seasoning. Chop the remaining cashew nuts and add these too.

• Serve the whole roasted cauliflower as a centrepiece, on a bed of its leaves, with the purée, salad and cashew milk finished with a few drops of rapeseed oil.

PER SERVING 462 KCALS | FAT 39.6G SATURATES 4.7G | CARBS 12.9G | SUGARS 6.1G FIBRE 4.9G | PROTEIN 10.9G | SALT 0.1G