Whole Roasted Cauliflower + Beetroot Purée

Trim and discard the cauliflower leaves then fill a large saucepan with water. Bring the water to the boil then carefully lower the cauliflower in. Bring the water back to a gentle boil, cover the saucepan with a lid and cook for 5 minutes.

Meanwhile, in a small bowl combine the smoked paprika with ½ a teaspoon of salt, ½ a teaspoon of pepper and 2 tablespoons of olive oil.

Next, preheat the oven to 180°C fan / 400°F. Once the cauliflower has finished boiling, drain out the water and transfer the cauliflower to a baking tray. Leave it to air dry for a few minutes then pat it dry with a tea towel. Brush the paprika oil all over the cauliflower then pop it in the oven for 25 minutes. Transfer the blanched almonds to another separate baking tray and pop them in the oven for 5 minutes alongside the cauliflower.

After the cauliflower has been roasting for 25 minutes, increase the heat of the oven to 200°C fan / 425°F and roast for another 15 minutes or until the cauliflower is slightly charred.

Meanwhile, add the roasted almonds, garlic, red wine vinegar, 180ml (¾ cup) of water and good pinches of salt and pepper to a blender. Blend until smooth and has a good dip-like consistency adding a splash of more water if needed. Then transfer 4 tablespoons of the white purée to a bowl to serve with later.

Add the beetroot to the remaining purée in the blender and blend until smooth and vibrant pink.

Finally, add a good glug of oil to a frying pan on a medium-high heat and fry the shallots and capers together for 3-5 minutes until golden, then stir in the parsley.

To serve, spread the beetroot purée across a serving plate, place the cauliflower on top and drizzle with the reserved white purée. To finish, top with the shallot and caper oil.