Whole Roasted Chilli Cauliflower

A whole roasted head of cauliflower looks amazing when you bring it to the table. All the nooks and crannies are ideal for trapping flavour and with this paprika rub the colour is fantastic. You don’t remove the leaves because the smaller ones will be edible and the larger ones protect the florets as it roasts. You can choose any flavours you like for the rub as long as you keep the salt and butter. I serve this as a side with roasted pork but it’s also fantastic as the star of the show served with hummus or butter beans.

Spicy Facts: Chilli
Our brains detect the heat of chilli peppers and send out endorphins and dopamine to counteract the burning. These make us feel good. Chillies are also immensely helpful for digestion, metabolism and cardio health.

Serves 2 Adults & 2 Kids

1 head of cauliflower
60g butter
1 tsp paprika
1 tsp salt
1/2 tsp chilli flakes
1/2 lemon

  • Pre-heat the oven to 220° (200° Fan). Trim away any damaged leaves from the cauliflower then use a short, sharp knife to make incisions all over the cauliflower, you can pierce through the leaves. Put the cauliflower in an oven proof dish.
  • Put the butter and spices in a microwave safe bowl and melt in the microwave for a minute then squeeze in the lemon juice or you can use a fork to mix everything together to form a paste then spread over the cauliflower.
  • Put the dish in the oven for 40 minutes. After 20 minutes baste the cauliflower with the spicy butter. Serve whole and carve at the table or cut into wedges to dish up.


Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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