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whole-roasted cauliflower
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5 from 1 vote

Whole-Roasted Cauliflower

This is my favourite way to have cauliflower: so full of flavour yet still light and fresh enough to include on an indulgent festive menu.
Prep Time10 mins
Cook Time1 hr 30 mins
Course: Appetizer, Main Course
Servings: 6 servings


  • Oven


  • 1 large head cauliflower
  • 3 cloves garlic (peeled)
  • 2 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • ¼ tsp turmeric
  • 3 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 lemon (zest & juice)


  • Preheat the oven to 180ºC.
  • Trim the cauliflower stalk so that it can stand level.
  • Zest the lemon into a separate bowl and set aside.
  • Add the garlic to a mortar and pestle and smash it a bit.
  • Then add the paprika, thyme, cumin, turmeric and olive oil. Smash it all into a rough paste, then mix in the salt and pepper.
  • Rub the paste all over the cauliflower, place it in an oven dish and squeeze the lemon juice over it.
  • Cover with foil and put in the preheated oven for an hour.
  • Remove the foil and bake for another 20 minutes.
  • Remove the cauliflower from the oven, sprinkle the lemon zest over it, and return to the oven for another 10 minutes.
  • Drizzle with some olive oil before serving.