Whole Roasted Spiced Cauliflower

Matte Black Bowls
by Matte Black Bowls
4 People
1 hr 40 min

This whole roasted cauliflower, layered with spices, is the ultimate veggie centre piece. I love this recipe because it shows how amazing vegetables can be when you treat them with the same care as you might for a piece of meat. It’s a great winter recipe - use all the oven heat to make the house cosy! If you do eat meat, try putting this in the oven at the same time as a side.

Alternatively, it can be chopped up and added to a salad, made as part of a mezze spread with other plates of hummus and pitta.

If you don’t have all the spices I have listed below, that’s fine. The flavour will still be there if you manage to use the majority.

I tend to roast the leaves alongside the cauliflower since when they are crisped up and golden, they are really quite delicious.

Whole Roasted Spiced Cauliflower
Recipe details
  • 4  People
  • Prep time: 10 Minutes Cook time: 90 Minutes Total time: 1 hr 40 min
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  • 1 head of cauliflower
  • 2 TSP paprika 
  • 1 TSP garlic granules 
  • 2 TSP dried herbs 
  • 3 TBSP olive oil 
  • Chopped Parsley, optional 

Heat the oven to 400 degrees Fahrenheit fan 
Fill a very large pan with boiling water, add salt, and wait for it to start boiling.
Carefully place the cauliflower into the pot, cover and let it cook for 5 minutes. 
Remove and place in a high sided baking tray. In bowl, mix together all the spices and oil together. Drizzle all over the cauliflower. 
Place in the oven for 30 minutes. Drizzle the juices from the tin back over the cauliflower, then roast for another 30 minutes longer. 
Scatter with the parsley and serve