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Pan-roasted cauliflower with cashew cream

This glorious pan-roasted cauliflower recipe is fried in rapeseed oil before finishing in the oven for a wonderful rich colour. The cauliflower is served with a cauliflower and cashew salad and rich cashew cream, making a fantastic vegan main course for a celebration or dinner party. You can use walnuts in place of the cashews here if you want to mix it up a little for a slightly more intense nutty flavour. This dish was devised by Rob Howell, head chef at Josh Eggleton’s restaurant Root.

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