A whole roasted head of cauliflower placed in the centre of the table always looks so impressive and is a great alternative to meat. Cauliflower absorbs flavour so you can keep things simple with just olive oil, seasoning and a squeeze of lemon. Alternatively, combine a few delicious spices from the cupboard for a more flavour-packed meal (which we’ve done here). While you don’t need it, you can also add a delicious tahini-based sauce or hummus for dipping, and sprinkle with fresh herbs for a more celebratory feel.
- 1 large cauliflower
- 3 Tablespoon olive oil
- 1/2 juice lemon
- 1/2 Teaspoon paprika
- 1/2 Teaspoon oregano
- 1/2 Teaspoon onion or garlic powder
- 1/2 Teaspoon turmeric
- 1/2 Teaspoon salt
- freshly ground pepper
- Preheat the oven to 180ºC/350 ºF and trim the base of the cauliflower so it lays flat. Removing the leaves are optional - they taste great as they come out crisp.
- Fill a pan (large enough to fit the cauliflower in) with three-quarters full of salted water. Bring to the boil, then carefully lower the cauliflower, head down. Don't worry if the base sticks out a little. Bring back to the boil and cook for 7-10 minutes. Drain the cauliflower using a colander to remove the water and set it aside to cool. This step is optional but created a more tender result.
- Combine all the marinade ingredients (the oil, dried spices and seasoning) in a bowl and mix well to form a paste.
- On a lined baking tray, place the cauliflower head up and using a basting brush or your hands, brush/rub the marinade all over the cauliflower. Use up all the marinade.
- Pop in the oven and bake for approximately 1 hour. Check at 45 minutes and if it's tender, bring it out, otherwise continue to cook until tender and golden brown. Sprinkle with freshly chopped herbs to serve.
Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free. Vegetarian, Vegan.