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Whole roasted cauliflower with garlic and paprika recipe

Whole roasted cauliflower with garlic and paprika recipe

259 ratings

This whole roasted cauliflower is smothered in a smoky paprika butter and then topped with homemade herby breadcrumbs. Why not try this simple vegetarian main as an impressive alternative to your traditional Sunday roast joint? See method

  • Serves 4
  • 40 mins
  • 281 calories / serving
  • Vegetarian

Ingredients

  • 100g (3 1/2oz) day-old wholemeal bread, or other bread of your choice
  • 1 cauliflower, stem trimmed
  • 20g butter
  • handful flat-leaf parsley, roughly chopped
  • ½ lemon

For the paprika butter

  • 1 tbsp smoked paprika
  • 1 tbsp olive oil
  • 70g butter, softened
  • 2 garlic cloves, crushed
If you haven't got any wholemeal bread, try using white instead

Each serving contains

  • Energy

    1170kj
    281kcal     14%

  • Fat

    23g 33%

  • Saturates

    12g 59%

  • Sugars

    4g 5%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 15.6g Protein 5.7g Fibre 4.8g

Method

  1. Put the bread in the bowl of a food processor and blitz for a few seconds to a chunky crumb. Set aside, until needed.
  2. Preheat the oven to gas 7, 220°C, fan 200°C. 
  3. In a large steamer basket set over a pan of gently simmering water cook the cauliflower for 6-8 mins, until just tender when pierced with a knife. Alternatively, cook the cauliflower in a saucepan of boiling water until just tender 5-6 mins, making sure to drain well and pat dry before placing in the oven.
  4. Meanwhile, combine the paprika butter ingredients in a bowl and set aside.
  5. Transfer the cauliflower to a roasting tin and spread with the paprika butter; season well. Roast for 20-25 mins, basting with the cauliflower juices halfway through, until golden.
  6. Meanwhile, heat the remaining butter in a frying pan. Add the breadcrumbs and fry until lightly toasted and golden; season. Remove and leave to cool, then mix with the parsley.
  7. Squeeze the lemon over the cauliflower. Scatter over the breadcrumb mixture and leave to soak into the buttery juices before serving.

See more Roast recipes

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