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Roasted cauliflower


For the cauliflower 

  • 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

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

  • 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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