For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket.
Such a versatile vegetable and an all round favourite and roasting it whole takes the Cauliflower to a whole new level.
Preheat oven to 190ºC.
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.
Prepare a baking dish large enough to fit the whole cauliflower, and grease it with half a tablespoon of your divided oil.
Add the head of cauliflower, cut side down. Drizzle with remaining oil and sprinkle with smoked paprika, sea salt and pepper.
Rub in the seasonings with your hands to get it all well coated.
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.
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.