Whole Glazed Cauliflower with Spanish Tomato, Butterbean Purée and Herb Croutons

How To Make Whole Glazed Cauliflower with Spanish Tomato, Butterbean Purée and Herb Croutons

1. For the cauliflower, trim the base so it sits flat.
2. Place it in a microwave safe bowl with 60ml water, cover with a lid or plate and microwave until just tender when pierced with a knife.
3. Drain and allow excess steam to escape so the surface dries slightly.
4. Stir the Spanish Tomato paste with the olive oil and a pinch of salt until smooth and glossy. Place the cauliflower on a roasting tray, brush generously with the tomato glaze and roast at 220°C.
5. After 15 minutes, remove and glaze again, making sure to get into the crevices. Return to the oven and repeat the glazing process at least three times, roasting until deeply coloured, sticky and caramelised all over.
6. For the butterbean purée, wrap the garlic bulb in foil with a drizzle of olive oil and roast until soft and sweet. Squeeze the roasted garlic into a blender with the butterbeans, tahini, olive oil, salt and a squeeze of lemon juice.
7. Blend until smooth, adding a little water if needed to achieve a silky purée. Keep warm.
8. For the croutons, toss the torn ciabatta with olive oil, grated garlic and black pepper. Roast until golden and crisp, turning once for even colour.
9. To serve, spread the butterbean purée onto a platter. Place the glazed cauliflower on top and scatter with garlic croutons. Finish with dill, mint and parsley, a good crack of black pepper and a generous drizzle of extra virgin olive oil.