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Roast Cauliflower with Baked Camembert

Roast Cauliflower with Baked Camembert

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



Roast Cauliflower with Baked Camembert

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)

Instructions

1

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.

2

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.

3

Stir vegetables and put cheese box in tin. Bake for 15–20 minutes until cauliflower is browning and cheese is soft and gooey.

4

Put cheese box on a serving plate, remove lid and peel back rind. Scatter spinach leaves around it and top with cauliflower mixture.

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