Festive Cauliflower, Candied Pecans & Salsa Verde

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Remove the leaves from the cauliflower[s] and trim the root 

Heat a large pot of boiled water with a generous pinch of salt over a medium-high heat 

Once boiling, add the whole cauliflower[s] and cook for 7 min

Meanwhile, peel and chop the potatoes into bite-sized pieces 

Once ready, remove the cauliflower[s] from the pot and transfer to a baking tray (reserve the pot and water!) 

Leave the cauliflower[s] to steam-dry for 5 min

Meanwhile, add the chopped potatoes to the reserved cauliflower water and bring to a boil over a medium-high heat 

Cook for 15-20 min or until the potatoes are very soft 

Meanwhile, add the pecans to the other side of the baking tray and drizzle with the agave nectar 

Drizzle the cauliflower with a generous glug of vegetable oil and season with a large pinch of salt 

Put the baking tray in the oven and cook for 20 min, removing the pecans after 7 min

Once removed, leave the agave nectar to set on the pecans – these are your candied pecans

Meanwhile, peel and crush or grate the garlic

Chop the parsley very finely 

Chop the capers roughly 

Combine the chopped garlic, capers, parsley, red wine vinegar, soy sauce and 50ml [100ml] olive oil with a splash of cold water and a generous pinch of salt and pepper – this is your salsa verde

Tip: alternatively, you can use a blender to blitz everything!

Once soft, drain the potatoes and return them to the pot 

Add the free from mayo and mash until smooth

Season generously with salt

Once the cauliflower is golden, remove it from the oven and slice in half

Chop the candied pecans very roughly