Cauliflower is one of my favourites vegetable, and roasting it takes it to the next level.

It’s quite a simple technique that yields an impressive dinner presentation.


1 head of cauliflower about 2lb.

2 tbsp olive or avocado oil, divided.

1 tbsp smoked paprika

1/2 tsp sea salt

1/4 tsp coarse black pepper

1 fresh lemon, juiced

A handful of fresh parsley, chopped to garnish.


Preheat your oven to 180 C

Using a paring knife, carefully cut and remove the core, then discard.

Do not take out too much as your cauliflower head still needs to hold together in one piece for this.

Prepare a large baking dish, big enough to fit the whole cauliflower, grease with half tbsp of your oil.

Add the head of cauliflower, cut side down, drizzle with remaining oil and sprinkle with smoked paprika, salt and pepper.

Rub in the seasonings with your hand to get it all well coated.

Roast for about 50-60 minutes, or until cauliflower is browned on the outside, or a skewer pokes into it easily.

Cut into wedges and serve with lemon juice and fresh chopped parsley.