Roasted cauliflower

Roasted cauliflower

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If you have never tried roasted cauliflower, you’re in for a treat.  Serve as the ‘main event’ or alongside your roast meat. 


Preparation time: 10 minutes

Cooking time: 35 minutes

Serves: 4


1 cauliflower, leaves removed and stem trimmed
Salt and black pepper
25g butter
100g breadcrumbs
50g flaked almonds
Handful flat-leaf parsley, roughly chopped
1/2 lemon

For the paprika butter

75g butter, softened
1 tbsp smoked paprika
1 tbsp olive oil
2-3 cloves garlic, finely chopped


Preheat the oven to 220°C/fan 200°C/gas 7.

Place the cauliflower, stem side down, into a shallow baking dish and season.

Make the paprika butter by mixing together butter, paprika and olive oil and garlic.

Spread the cauliflower with the paprika butter.

Pour 50ml of water into the baking dish and cover the cauliflower loosely with foil.

Roast the cauliflower in the oven for 30 minutes, basting half way through.

Meanwhile, heat the remaining butter in a frying pan.

Add the breadcrumbs and flaked almonds and fry until lightly toasted and golden. Season with salt and pepper to taste.


Remove and leave to cool, then mix with the parsley.

Remove the foil and squeeze the lemon juice over the cauliflower.

Scatter over the breadcrumb mixture.  The breadcrumbs will soak up the delicious smoked paprika juices.

Serve with a selection of your favourite vegetables.

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