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Whole Roasted Cauliflower

AuthorAnnabelCategory, , , , DifficultyBeginner

For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket.

Yields4 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

 1 2lb head of cauliflower
 2 tbsp avocado oil, OR olive oil
 1 tbsp smoked paprika
 ½ tsp salt
 ¼ tsp coarse black pepper
 1 fresh lemon juiced
 handful fresh parsley, chopped to garnish

What are we cooking today?
1

Such a versatile vegetable and an all round favourite and roasting it whole takes the Cauliflower to a whole new level.

Getting started
2

Preheat oven to 190ºC.

3

Using a paring knife, CAREFULLY cut and remove the core, and discard.

Try not to take out too much as your cauliflower head still needs to hold together in one piece for this.

4

Prepare a baking dish large enough to fit the whole cauliflower, and grease it with half a tablespoon of your divided oil.

5

Add the head of cauliflower, cut side down. Drizzle with remaining oil and sprinkle with smoked paprika, sea salt and pepper.

6

Rub in the seasonings with your hands to get it all well coated.

7

Roast for 60 minutes, or until it's browned on the outside and a skewer pokes into it very easily (I love the crispy outside crust this creates!) Cut into wedges and serve with lemon juice and fresh chopped parsley.

Annabelle's tips
8

Don't be afraid to use any other herbs or spices you want or have on hand.

You could also add some minced garlic, but it burns easily, so keep that in mind.

I like to use my hands to rub the marinade all over the cauliflower, but you could also use a basting brush, a spoon or even a paper napkin.

Baking time may vary depending on your oven, the size of your cauliflower or how soft you want it.

If your cauliflower is already golden brown, but not soft enough, cover with some aluminum foil and bake until soft.

Ingredients

 1 2lb head of cauliflower
 2 tbsp avocado oil, OR olive oil
 1 tbsp smoked paprika
 ½ tsp salt
 ¼ tsp coarse black pepper
 1 fresh lemon juiced
 handful fresh parsley, chopped to garnish

Directions

What are we cooking today?
1

Such a versatile vegetable and an all round favourite and roasting it whole takes the Cauliflower to a whole new level.

Getting started
2

Preheat oven to 190ºC.

3

Using a paring knife, CAREFULLY cut and remove the core, and discard.

Try not to take out too much as your cauliflower head still needs to hold together in one piece for this.

4

Prepare a baking dish large enough to fit the whole cauliflower, and grease it with half a tablespoon of your divided oil.

5

Add the head of cauliflower, cut side down. Drizzle with remaining oil and sprinkle with smoked paprika, sea salt and pepper.

6

Rub in the seasonings with your hands to get it all well coated.

7

Roast for 60 minutes, or until it's browned on the outside and a skewer pokes into it very easily (I love the crispy outside crust this creates!) Cut into wedges and serve with lemon juice and fresh chopped parsley.

Annabelle's tips
8

Don't be afraid to use any other herbs or spices you want or have on hand.

You could also add some minced garlic, but it burns easily, so keep that in mind.

I like to use my hands to rub the marinade all over the cauliflower, but you could also use a basting brush, a spoon or even a paper napkin.

Baking time may vary depending on your oven, the size of your cauliflower or how soft you want it.

If your cauliflower is already golden brown, but not soft enough, cover with some aluminum foil and bake until soft.

Whole Roasted Cauliflower
AuthorAnnabelCategory, , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

Ingredients

 1 2lb head of cauliflower
 2 tbsp avocado oil, OR olive oil
 1 tbsp smoked paprika
 ½ tsp salt
 ¼ tsp coarse black pepper
 1 fresh lemon juiced
 handful fresh parsley, chopped to garnish

Directions

What are we cooking today?
1

Such a versatile vegetable and an all round favourite and roasting it whole takes the Cauliflower to a whole new level.

Getting started
2

Preheat oven to 190ºC.

3

Using a paring knife, CAREFULLY cut and remove the core, and discard.

Try not to take out too much as your cauliflower head still needs to hold together in one piece for this.

4

Prepare a baking dish large enough to fit the whole cauliflower, and grease it with half a tablespoon of your divided oil.

5

Add the head of cauliflower, cut side down. Drizzle with remaining oil and sprinkle with smoked paprika, sea salt and pepper.

6

Rub in the seasonings with your hands to get it all well coated.

7

Roast for 60 minutes, or until it's browned on the outside and a skewer pokes into it very easily (I love the crispy outside crust this creates!) Cut into wedges and serve with lemon juice and fresh chopped parsley.

Annabelle's tips
8

Don't be afraid to use any other herbs or spices you want or have on hand.

You could also add some minced garlic, but it burns easily, so keep that in mind.

I like to use my hands to rub the marinade all over the cauliflower, but you could also use a basting brush, a spoon or even a paper napkin.

Baking time may vary depending on your oven, the size of your cauliflower or how soft you want it.

If your cauliflower is already golden brown, but not soft enough, cover with some aluminum foil and bake until soft.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 76
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.3g2%
Cholesterol 0mg
Sodium 360mg15%
Potassium 779mg23%
Total Carbohydrate 14.9g5%
Dietary Fiber 7.1g29%
Sugars 6g
Protein 5.1g11%

Calcium 4.5%
Iron 9%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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