Ingredients

• 1 large cauliflower
• separated into florets
• glug of extra virgin olive oil
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 2 tsp ground paprika
• 1 tsp fennel seeds
• crushed
• 1 red chilli
• seeds removed
• chopped
• 2 tsp honey
• 1 lemon
• zest and 4 tsp juice
• 100g/3½oz Emmental cheese
• grated
• 50g/1¾oz Gruyère cheese
• grated

Directions

• Preheat the oven to 190C/170C Fan/Gas 5.
• Place the florets in salted
• boiling water and cook for 5 minutes. Drain and place the florets into a large mixing bowl. Add the olive oil
• salt
• pepper
• cumin
• paprika and fennel seeds. Coat the blanched florets thoroughly. Add the red chilli
• honey and lemon juice. Coat the cauliflower with the mixture again
• being gentle to ensure the florets remain in tact.
• Place the cauliflower into a large ovenproof dish. Roast for 15 minutes or so until golden-brown. Remove from the oven and sprinkle over the lemon zest and then the cheese. Return to the oven and roast until the cheese is bubbling and has a little colour. Serve.