Spiced whole roast cauliflower
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Serves:     people
Notes from Anna

Turn the humble cauliflower into an impressive centrepiece bursting with fragrant, nutty flavour and packed with fibre, vitamins and minerals.    If you prefer a less spicy dish, use the juice of a lemon instead of paprika and black pepper corns.



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  1. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  2. Remove the outer leaves of the cauliflower and place it in a roasting tin. Crush the peppercorns and mix with the turmeric and paprika. Wash and chop the parsley.
  3. Warm a tablespoon of olive oil in a frying pan. Add the cumin and caraway seeds and cook for a minute. Add the other mixed spices and cook for a further minute, stirring all the time to prevent the mixture burning.
  4. Pour the fragrant spice mix over the cauliflower, sprinkle with a little salt and roast in the oven for 1 hour - but check after 45 minutes and turn the temperature down the cauliflower is getting too dark. The cauliflower is cooked when an inserted skewer meets with very little resistance.
  5. Drizzle the cauliflower with the remaining tablespoon of olive oil, add a sprinkling of sea salt, scatter with the chopped parsley and serve.

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