Roast Cauliflower with Baked Camembert
This Roast Cauliflower with Baked Camembert is the perfect starter to a special dinner. A Dairy Diary recipe.
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)
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.