Roast Cauliflower with Baked Camembert
Katy Hackforth
4 servings
5 minutes
286
British
Starter, Mains
This Roast Cauliflower with Baked Camembert is the perfect starter to a special dinner. A Dairy Diary 2020 recipe.
Find more recipes from Dairy Diary in the recipe collection.
Ingredients
- Large cauliflower 1, florets cut into chunks
- Red onion 1, peeled, halved and thinly sliced
- Olive oil 3 tbsp
- Lemon juice 1 tbsp
- Dukkah 2 tbsp
- Camembert in a wooden box 240g
- Baby spinach 110g (4oz)
Directions
Preheat oven to 210°C/190°fan/Gas 6-7. Spread cauliflower and onion in a large roasting tin. Drizzle with oil and lemon juice and mix gently. Scatter with dukkah and roast for 15 minutes
- Meanwhile, remove waxed paper from cheese, put cheese back in its box with the lid on and tie a piece of string around the side to keep it together
Stir vegetables and put cheese box in tin. Bake for 15-20 minutes until cauliflower is browning and cheese is soft and gooey
- Put cheese box on a serving plate, remove lid and peel back rind. Scatter spinach leaves around it and top with cauliflower mixture