Ingredients

• 1 large cauliflower
• broken into florets
• 1 lime
• zest and juice only
• 2 garlic cloves
• finely chopped
• 1 tbsp olive oil or nut oil
• 100g/3½oz cashew nuts
• salt and freshly ground black pepper
• 25g/1oz Parmesan (or an alternative vegetarian hard cheese)
• grated

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil and add the cauliflower. Blanch for 2-3 minutes
• then drain. Put a tea towel over the steaming cauliflower and leave to dry for a few minutes.
• Mix the lime juice and zest with the garlic and oil. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture
• mixing thoroughly. Season with salt and pepper.
• Roast in the oven for 10 minutes
• then sprinkle over the parmesan. Roast for a further 10 minutes until the cashew nuts are golden-brown and the cauliflower has started to brown in places. Serve.