- 1 x packet Continental Chicken and Chorizo Recipe Base
- 2 cloves of garlic, peeled and crushed
- ½ lemon, zest and juice
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 large cauliflower, cut into florets
- 1 punnet cherry tomatoes
- ¼ cup toasted flaked almonds
- ¼ cup torn mint leaves
Mix and bake
Preheat the oven to 200˚C. Mix the Continental Chicken and Chorizo Recipe Base, garlic, lemon zest, juice, water and olive oil together in a large bowl. Add the cauliflower and mix well to coat. Spread onto a baking dish or tray and roast for 20 minutes.
Finish and serve
Add the tomatoes and return to the oven for a further 15-20 minutes, or until the cauliflower is tender and golden. Serve cauliflower sprinkled with almonds and mint.
Roasted Persian cauliflower florets are delicious drizzled with natural yoghurt and served with char-grilled lamb or chicken.