1. Set the oven to 180 degrees. Trim the leaves and stalk of the cauliflower so that you can rest it flat on a baking sheet. Make two perpendicular slits in the stalk, so that it cooks well.
2. Smother the cauliflower in rapeseed oil, then rub in the paprika and a little salt. Place this in a casserole dish, pour over the sherry, add the garlic and lemon zest then put the lid on and bake for 50 minutes.
3. Whisk the cauliflower is baking, prepare the tahini sauce. Whist the tahini, lemon juice and olive oil until well blended, add a little boiling water if you need to loosen it. Season to taste then set aside until ready to use.
4. After 50 minutes, remove the cauliflower from the oven. Check to see how much liquid is left, you may need to add a couple of tbsp of boiling water, as there should be some liquid in the bottom. Remove the lid, then place back in the oven, uncovered, for a final 20 minutes, allowing the top to crisp up and take some colour.
5. Meanwhile, prepare the crispy onions. Heat the sunflower oil in a medium-size heavy-based saucepan. When very hot, carefully add the sliced onion. Fry for five to seven minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice, golden-brown colour and turns crispy.
6. Use the spoon to transfer the onions to kitchen paper to absorb excess grease. Tumble with salt to keep them crisp.
7. Remove the cauliflower from the oven and position in the centre of a serving dish. Season, then pour over its cooking sauce (the garlic will be really soft by now).
8. To serve, spoon over the tahini sauce, sprinkle on the pine nuts and coriander then finish with a pile of crispy onions in the centre. Serve the remaining on the table as a side dish.
Whole Roasted Cauliflower
Serves 5, with other dishes
For the Cauliflower:
1 large cauliflower
2 tsp paprika
The zest of 1 lemon
4 cloves of garlic, peeled
3 tbsp sherry or equivalent
Fresh coriander & toasted pine nuts, to serve
For the Tahini Sauce:
3 tbsp Tahini
The juice of 1 lemon
2 tbsp olive oil
Scant hot water
For the crispy onions:
1 onion, finely sliced
250ml sunflower oil
Note: Roast cauliflower is a great replacement for meat and can take centre stage at any meal!