Whole roasted cauliflower
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1 medium cauliflowerleaves removed and stalk trimmed
- 3 tbsp vegetable oil
- 2 tsp dried mixed herbs
- 2 tsp sweet smoked paprika
- 2 tsp garlic granules
- ½ lemonjuiced
- 6 tbsp thick yogurt
- small handful of parsleychopped, to serve
- pomegranate seedsto serve
Nutrition: Per serving (6)
- kcal120
- fat8g
- saturates1g
- carbs7g
- sugars5g
- fibre2g
- protein5g
- salt0.2g
Method
step 1
Fill a large, lidded saucepan that’s big enough to fit the whole cauliflower with at least 3cm of salted water, and bring to the boil over a medium heat. Carefully lower the cauliflower into the pan, cover and cook for 3 mins. Remove from the pan and leave to steam-dry for 5-10 mins. Pat any excess water off using a sheet of kitchen paper.
step 2
Meanwhile, heat the oven to 220C/200C fan/gas 7 and combine the oil, herbs, paprika, garlic granules and a good pinch each of salt and pepper. Put the cauliflower in a deep roasting tin. Brush all over with the oil mixture, making sure you cover the bottom, too. Pour over any excess.
step 3
Roast for 20 mins. Meanwhile, mix together the lemon juice, yogurt and a pinch each of salt and pepper. Chill until needed.
step 4
Remove the cauliflower from the oven and baste with the oil in the tin. Roast for a further 20-30 mins until the cauliflower is golden and crisp in places. Drizzle with the yogurt sauce and scatter with the parsley and pomegranate seeds. Carve into wedges or slices to serve.
