Oven Roasted Cauliflower

Cauliflower recipes tend to be of the 'steam and sauce' variety, which is fine by me but this is a vegetable that is also quite versatile and can be roasted just like any other.

• 1kg cauliflower cut into florets
• 4 French shallots, chopped
• 150g oyster mushrooms, left whole
• 3 garlic cloves, finely chopped
• 2tbs olive oil
• fresh lemon thyme
• salt and black pepper to taste

This dish roasts best at around 220°C, 425°F, so the best time to cook it is after the roast meat, which will benefit from standing around, covered, for the 25 minutes needed. You can also cook it during the high temperature period, if that is how you cook your meat, but it will lose some of its crispness while you wait for the meat to finish.

Whatever you choose, this is how simple it is:

Heat the oil in a roasting dish in the oven. Take it out and add all the ingredients, turning to coat them thoroughly with the oil. Return to the oven uncovered and cook for 25 minutes, stirring twice to get an even finish. Do not stir during the last 10 minutes of cooking time when you could, if you wished, add a dusting of parmesan cheese just to finish it off.

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