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Roasted Cauliflower
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Whole Roasted Cauliflower

Recipe adapted from www.jamieoliver.com.
Author: Debbie


  • 4 cloves of garlic,, peeled
  • 1 teaspoon smoked paprika
  • ½ bunch fresh thyme
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 1 lemon, zested and juiced, (kept in separate dishes)
  • 1 large cauliflower,, (with outer leaves left on)
  • 4 Tablespoons dry sherry
  • 1 14-ounce can petite diced tomatoes
  • 1/3 cup raw almonds
  • ½ bunch fresh flat-leaf parsley
  • extra virgin olive oil


  • Preheat the oven to 350ºF.
  • Using a mortar and pestle, combine the garlic, half of the thyme, and the paprika until it is a paste-like consistency. If you do not have a mortar and pestle, add the ingredients to a small bowl and use the back of a spoon to break-up and combine the ingredients. How good does it smell at this point?!
  • Add 2 Tablespoons of olive oil and salt and pepper to taste. Muddle.
  • Remove the thick outer leaves and stem/stalk of the cauliflower, making sure the cauliflower can sit flat.
  • With a sharp knife, cut an “X” into the thick base.
    Cauliflower whole
  • Rub the paprika paste all over the cauliflower, coating it completely. Place it in a medium casserole pan (preferably cast iron or ceramic).
  • Drizzle the sherry and lemon juice on top. Cover and roast for about 1 hour 20 minutes, (you’ll want to remove the lid for the last 20 minutes). Before removing the lid for the last 20 minutes, be sure that when a knife is inserted into the thickest stem part comes in and out easily.
  • Remove the pan from the oven and pour the diced tomatoes on top.
  • Sprinkle the lemon zest on top.
  • Strip the thyme leaves from the stems and sprinkle over the top.
  • Place the pan back into oven for an additional 10 minutes, or until the cauliflower becomes golden brown.
  • Meanwhile, chop the almonds and place in a small oven proof pan.
  • Place in the oven for the last few minutes with the roasting cauliflower, until toasted (I love almonds, so extra tasty is the way I like to go!). Let cool.
  • Once cauliflower and almonds are ready, remove from the oven.
  • Scatter the toasted almonds and chopped or torn parsley leaves over the top.
  • Drizzle some extra virgin olive oil over it all.


Gr8 Tips:

I love Kalamata olives. They’d be delicious added before serving…halved or whole.
I didn’t have “Dry Sherry”, but I did have Marsala wine, worked and tasted just as good.
Recipe adapted from www.jamieoliver.com
Tried this recipe?Mention @Great8Friends or tag #gr8food!