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1. Preheat the oven to 220°C (425°F). Cut the cauliflower into small, even florets and pat them dry. Mince 2 of the garlic cloves and thinly slice the remaining 2.
0.5 piece Cauliflower,
4 clove Garlic cloves
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2. In a large bowl, toss the cauliflower florets with half the olive oil, pimenton dulce, oregano, a generous pinch of salt and a few grinds of black pepper until well coated. Spread in a single layer on a baking tray and roast for 20 minutes until golden and caramelised at the edges.
0.5 piece Cauliflower,
2 tbsp Extra virgin olive oil,
0.5 tsp Pimenton dulce (sweet smoked paprika),
0.5 tsp Dried oregano,
1 tsp Salt,
0.5 tsp Black pepper
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3. While the cauliflower roasts, pat the hake fillets completely dry with paper towel. Drizzle with a little olive oil, season with salt and black pepper on both sides, and lay the thyme sprigs on top.
2 piece Hake fillets,
4 tbsp Extra virgin olive oil,
4 piece Fresh thyme,
1 tsp Salt,
0.5 tsp Black pepper
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4. After the cauliflower has had 20 minutes, push it to the sides of the tray and nestle the hake fillets in the centre. Squeeze half the lemon over the fish. Return the tray to the oven and roast for a further 10–12 minutes until the fish is opaque and flakes easily with a fork.
2 piece Hake fillets,
0.5 piece Lemon
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5. While the fish finishes in the oven, heat a frying pan over medium heat. Add a drizzle of olive oil and the sliced garlic with chili flakes. Cook for about 1 minute until the garlic is fragrant and just turning golden — do not let it burn.
4 clove Garlic cloves,
4 tbsp Extra virgin olive oil,
0.2 tsp Dried chili flakes
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6. Add the fresh spinach to the pan in batches, tossing with tongs until wilted, about 2 minutes. Season with salt and a squeeze of lemon juice, then remove from heat.
3 cup Fresh spinach,
0.5 piece Lemon,
1 tsp Salt
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7. Plate the golden cauliflower and wilted spinach alongside or beneath the hake fillets. Scatter freshly chopped parsley over everything and finish with a drizzle of extra virgin olive oil. Serve immediately.
4 tbsp Extra virgin olive oil,
3 tbsp Fresh parsley
