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Warm Salad of Roasted Cauliflower, Watercress and Salty Cheese

Roasted cauliflower is a revelation, with concentrated flavour and lovely crispy bits for added texture. It makes a great warm salad when combined with a salty, crumbly white cheese such as Caerphilly, Wensleydale or Cheshire; read the label or ask at the counter to make sure it’s vegetarian.

Serves 4

1 cauliflower, divided into florets, outer leaves removed

125g (4½oz) crumbly white cheese

Bunch of watercress, trimmed

For the lemon and garlic dressing

4 tbsp olive oil

2 garlic cloves, crushed

Juice of 1 lemon

Black pepper

1. Preheat the oven to 200°C (400°F), Gas 6.

2. Slice the cauliflower florets into bite-size pieces. Put into a single layer in a roasting tin or shallow casserole dish. Add the olive oil, garlic, lemon juice and black pepper, and mix so that all the florets get coated.

3. Put into the oven for about 25 minutes, or until the cauliflower is tender and lightly browned in places. Crumble in the cheese, and serve with the watercress.