Whole Roasted Cauliflower


by Jamie Oliver

For those nights when you just don't fancy meat, try this spicey vege alternative.

Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Yield: 4-6


  • 4 cloves garlic
  • 1t smoked paprika
  • 1/2 small bunch fresh thyme
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • Zest and juice of 1 lemon
  • 1 large cauliflower
  • 4T dry sherry
  • 1 400g tin plum tomatoes
  • 40g flaked almonds
  • 1/2 a bunch fresh flat-leaf parsely

Preheat oven to 180ºC 1. Peel garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside. 2. Trim away the outer cauliflower leaves, and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, (removing the lid for the final 20 minutes). 3. Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden. 4. Meanwhile, place a medium frying pan over medium-low heat. Add almonds and toast gently for 2-3 minutes, or until golden, then leave to cool. 5. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with an assortment of greens.