Peri-Peri Cauliflower with a Lemon & Herb Dressing (V / VG)
A great vegan sharing dish for any time of the year, but perfect for barbecue season. The Peri-Peri Marinade adds a spicy, tangy and citrussy flavour to this showstopper, with the lemon dressing adding some extra zing!
INGREDIENTS
1 large cauliflower head, leaves removed
For the Dressing
4 tbsp Rosemary, Thyme & Lemon Bread Dipper
Small handful of flat leaf parsley, chopped
Pinch of sea salt
Place the whole cauliflower head in a roasting tin or oven proof dish and drizzle over the Peri-Peri Marinade to give an even covering. Leave the cauliflower to marinade for around 30 mins at room temperature, and then drizzle over a little more of the marinade (or any that has collected in the dish) before leaving to sit for a further hour.
Before roasting in the oven or barbecuing, make sure any marinade from the dish is spooned back over the cauliflower. Place uncovered in an oven heated to 160C Fan / 180C Oven / 350F / Gas Mark 4 and cook for 50-60 mins. If barbecuing, cover in foil and sit your dish on the grill, or in the coals.
To make the dressing, mix together the Bread Dipper, parsley and a pinch of sea salt. Spoon over the cauliflower and serve.
As a quicker cooking alternative, try breaking the cauliflower into large florets or slicing into larger steaks.
