Instructions

1. Preheat the oven to 180°C.
2. Cut the cauliflower into 2cm thick steaks.
3. Cut the onion and tomatoes into 4 wedges each, the red pepper into chunks.
4. Arrange the vegetables in a large roasting dish.
5. Mix the oil, balsamic vinegar and garlic. Season with salt and pepper, then pour this over the vegetables, coating them well with a silicon brush.
6. Roast in the oven for about 15 minutes. Check the cauliflower with a fork - it should be able to just go through the steak by now. Pour over the stock and bake for another 10 minutes.
7. Add the peas and lemon juice. Bake for 5 more minutes, until the vegetables are tender.
8. Add some mint leaves, then serve with the jus.