Instructions

1. Preheat the oven to 180°C.
2. Trim the outer leaves off the cauliflower and cover the base of a deep casserole dish with them.
3. Place the cauliflower in the middle. ( First you might need to cut the stem flush with the head).
4. Cut the carrots into big chunks and scatter these around the cauliflower. Pour 1/2 glass water (or white wine) around the leaves.
5. Combine the rest of the ingredients in a cup, then pour and rub/brush it all over the cauliflower until it's completely coated. Cover the carrots too.
6. Put the lid on and roast for about 45 minutes, or until tender.
7. Take the lid off, and cook for another 15 minutes or until it’s golden brown.
8. Carefully transfer the cauliflower, carrots and leaves to a plate, garnish with a handful of fresh herbs of your choice.