Preheat the oven to 200°C. In the Beko blender, blend the garlic, smoked paprika, olive oil, salt, parsley, maple syrup, pepper and tomato purée. Add the lemon zest and juice. Pour the mixture over the cauliflower and place it in a baking dish. Cover with foil or baking paper and roast for about 1 hour, then uncover and roast for a further 20 minutes.
Meanwhile, prepare the sunflower seed dressing. In the Beko blender, blend all the ingredients until smooth. Pour the dressing over the roasted cauliflower and serve.
Ingredients
- 4 garlic cloves
- 1 tsp smoked paprika, salt and pepper
- 2 tbsp olive oil
- juice of 1 lemon
- 1 large cauliflower
- 400 g tomato purée
- 1 tbsp maple syrup
- 1 bunch fresh parsley
Sunflower dressing
- 1 cup/140 g sunflower seeds, soaked overnight
- 2/3 cup/50 ml water
- a pinch garlic powder
- juice of 1 lemon
