BUTTER ROAST CAULIFLOWER WITH HALLOUMI

INGREDIENTS

1 large cauliflower, about 600g

50g butter, melted

1 tbsp olive oil

2 garlic cloves, chopped

30g pine nuts

125g halloumi, sliced and crumbled

2 tbsp roughly chopped parsley

METHOD

1. Preheat the oven to 200°C/180°C fan/Gas 6. Break the cauliflower up into small florets and steam for 5 minutes until just tender. Tip into a roasting tin and allow to ‘steam-dry’ for 5 minutes. Combine the butter, oil, garlic and pine nuts and season well.

2. Pour the buttery mixture over the florets and combine well. Roast for 30 minutes, turn the florets and then scatter with the halloumi. Roast for another 10 minutes until crisp and golden. Scatter with the parsley and serve.