BAKED CAULIFLOWER WITH SUMAC AND BLUE CHEESE FLATBREADS

The nutritious cauliflower has suddenly become the new veggie superstar. Not only is it incredibly versatile, it can be a main course or a hearty side. This is super easy, yet a very impressive presentation is perfect for a no-fuss family meal of getting together with friends.

Serves  4

1                                  whole cauliflower (2.5 – 3lbs), leaves intact

2 Tbs                          EVOO (Extra Virgin Olive Oil)

Sea salt and cracked black pepper

4 oz                            soft blue cheese

½                                cup fresh lime juice

2                                  large flatbreads

2 tps                           sumac

Arugula leaves to serve


Preheat oven to 475 degrees. Place a large saucepan of salted water over a high heat and bring to the boil. Add the cauliflower and cook for 8-10 minutes until just tender. Drain well and pat dry with a paper towel. Place on a large oven tray lined with parchment paper. Brush well with the olive oil, season with salt and pepper and cook for 20 minutes until golden brown and cooked through. Spread the blue cheese over the flatbreads, place on an oven tray and cook for five minutes until the cheese is bubbling. Cut into wedges. Sprinkle the cauliflower with sumac and serve with the flatbreads and arugula.

Sue Taggart