Roast Spice Cauliflower With Romesco & Olives

Heat the oven to 200°C. Fan 180°C. Mix the pimentons with the thyme leaves and olive oil, and rub all over the cauliflower. Sit into a small roasting tin and season well. Add a good splash of boiling water and roast for 40 minutes. Drizzle with the sherry and lemon juice and return to the oven for 10 more minutes.

Meanwhile, bash the almonds and hazelnuts in a pestle and mortar to rough crumbs. Whiz the peppers and olives together with the garlic, vinegar and pimenton. Season and stir in the roughly ground nuts and breadcrumbs. Add the oil.

Serve wedges of the cauliflower on a bed of romesco sauce and scatter with the flaked almonds and parsley.