WHOLE ROAST CHEESY CAULIFLOWER

SERVES 4

• 2 tbsp coconut oil • 1 onion, chopped • 2 garlic cloves, minced • 2 tsp ground cumin • 1 cup home-made vegetable or chicken stock • 1 large cauliflower head • 2 tsp ground coriander • ½ tsp smoked paprika • Himalayan salt and black pepper • 100g vine tomatoes • 200g Cheddar cheese, grated • 1 avocado • fresh coriander, to serve • limes, cut into wedges, to serve

1. Preheat the oven to 190˚C. Heat 1 tbsp coconut oil in a heavy based, oven-proof pot, add the onion and garlic and sauté until golden. Add the cumin and stock, bring the liquid to a simmer and cook for 5 minutes. Remove the pot from the stove.

2. Place the cauliflower on a board, melt the remaining coconut oil and rub it over the cauliflower, sprinkle the spices on top and season well. Place the cauliflower in the pot with the stock, cover it with a lid and bake it for 1 hour. Remove it from the oven.

3. Preheat the oven grill. Remove the lid from the pot, add the vine tomatoes and sprinkle the cheese over the cauliflower. Place the pot under the grill and grill until the cheese is golden.

4. To serve: Smash the avocado and garnish it with fresh coriander. Serve the cauliflower warm with the avocado and lime wedges.