Whole-roasted Cauliflower with Cranberry Glaze

• Preheat your oven to 220°C (440°F).

Prepare the Cauliflower:

• Parboil the cauliflower: Fill and boil the kettle, add the just boiled water to a large saucepan (approx 5L) with 1 tbsp of salt. Remove any damaged leaves from the cauliflower and clean the cauliflower. Add to the saucepan and cover with a lid and leave to steam for 10 mins. Carefully remove the cauliflower from the pot and drain and place on a baking tray
• In a small bowl, mix the olive oil, smoked paprika, tamari, maple syrup, & salt. Rub this mixture all over the cauliflower and bake in the oven for 20 mins until it starts to char around the edges

Make the Cranberry Glaze:

• Add the ingredients for the cranberry glaze to a blender and blend till smooth. It should be runny and have a bright red colour. Taste and adjust the seasoning to your liking.

Make the Butterbean spread:

• Drain and rinse the butter beans, peel the garlic, and add to a food processor or blender along with the rest of the ingredients for the butterbean spread and blend till silky smooth. Taste and adjust the seasoning to your liking.

Prepare the Green Herb Sauce:

• Blend parsley, olive oil, vinegar, capers, garlic, salt, and pepper until smooth (if you prefer a chunkier texture you can also finely chop the parsley and capers or grind up all ingredients to a nestle and mortar). Add water or more oil if needed for a drizzleable consistency. Taste and adjust the seasoning to your liking.

Assemble the Dish:

• Spread the buttery mash on a large serving platter. Place the roasted cauliflower on top. Drizzle over the cranberry glaze followed by the green herb sauce around and over the cauliflower. Serve warm and enjoy!