Zero prep needed for Whole roasted cauliflower! Roast, Slice and serve!

Cauliflower. Plain, simple, and on its own, rather unimaginative.

But roasted? Until the edges get all browned and caramelized? Totally different story.

Roasting the whole cauliflower keeps it’s beautiful shape and makes more time for you to do other things. Crunchy almonds and fresh herbs really round out this amazing side dish!



  • 1 head cauliflower

  • 4 cloves garlic

  • 1 teaspoon smoked paprika

  • 1 tablespoon fresh thyme

  • Olive oil

  • Sea salt

  • Freshly ground black pepper

  • Zest and juice of 1 lemon

  • 4 tablespoons dry sherry

  • 1 can plum tomatoes, roughly chopped

  • ¼ cup shaved almonds, roasted

  • ½ cup fresh flat-leaf parsley


  1. Preheat the oven to 350 degrees.

  2. Add garlic, paprika, 2 tablespoons of olive oil and half the thyme leaves to a food processor, blending until smooth.

  3. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.

  4. Take the pan out of the oven, then pour in the plum tomatoes. Sprinkle with the lemon zest and pick over the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

  5. Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with olive oil, then carve up and serve.

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