1 hour
Autumn, Winter

“Cauliflower takes centre stage in this recipe which is amazing served with some rice if you want to make it go further and leftover approved so even if you are cooking for 1 or 2, make extra and enjoy the leftovers. Ras el hanout is Moroccan spice mix, worth seeking out.”

This recipe was made in collaboration with our friend Chef Tom Walton!


  1. Pre-heat an oven to 220°C.
  2. Cut the cauliflower into quarters, keeping some leaves intact. If you have a large cauliflower, cut it into smaller chunks.
  3. Heat a large frying pan over a medium high heat and add 2 tbsp of olive oil. Add the cauliflower on a flat side, season well with salt and pepper, and cook to caramelise on both cut, flat sides then remove to a plate.
  4. Add 2 tbsp more of oil to the pan along with the onions, garlic, ras el hanout and a pinch of salt. Cook this over a medium heat for 2-3 minutes then add the tinned cherry tomatoes and 1 cup of water, rinsing out the tins with the water before adding it to the pan. Simmer for 3-4 minutes, season to taste then nestle in the cauliflower, spooning over some tomato drizzle with a little more olive oil and cover with a crumpled piece of baking paper.
  5. Bake in the preheated oven for 30-35 minutes, until the cauliflower has softened but not falling apart. Remove and spoon of the tomato over the cauliflower.
  6. Combine the butterbeans, dill, lemon and 2 tbsp of olive oil, season to taste and mix. Spoon this over everything and serve with natural yoghurt and rice if using.

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