1 large whole cauliflower
Salt and pepper
½ cup olive oil
1 small brown onion, finely diced
½ small fennel bulb, finely diced
2 cloves of garlic, finely diced
1 jar tomato pasta sauce
2 tbsp parsley
2 tins of cherry tomatoes
1 tin of butter beans, drained and rinsed well
1/3 cup each picked flat leaf parsley
Bring a large pot of water to the boil, add 2 tbsp salt and poach the whole cauliflower, leaves attached, for 10 minutes. Drain and allow to steam dry for at least 15 minutes.
Preheat an oven to 210 degrees and line a baking tray with baking paper. Place the cauliflower on the baking tray, rub with 1/4 cup of the olive oil and season with salt and pepper. Roast for 20-25 minutes, until golden.
Meanwhile in a medium saucepan, add the remaining olive oil, onion, fennel, garlic, a good pinch of salt and cook over a medium heat for 10 minutes.
Next add the tomato pasta sauce and the tins of cherry tomatoes and cook for another 1 minute then add the parsley sprigs, and 1 cup of water. Simmer for 10 minutes, adjust the seasoning and add the butterbeans to heat through.
Serve the roast cauliflower with the sauce spooned over and around, finishing with the herbs and serve immediately.