Whole Roasted Cauliflower

This Farmer J favourite has a spicy aromatic crust and an interior that cuts like butter

 Serves 4

15 Mins Prep

40 Mins Cooking

 Forkin’ Easy


1 large cauliflower
4 tablespoons of olive oil
1 teaspoon hot flaked chilli
1 teaspoon of ground smoked paprika
1 teaspoon finely chopped garlic
1 teaspoon Maldon sea salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 a teaspoon coarse ground black pepper
1/2 a teaspoon of cinnamon
1 tablespoon of black sesame seeds
1/3 cup olive oil


  1. Place the cauliflower in a large saucepan and add enough water to cover it 1/3rd of the way up.
  2. Make sure the lid is on the saucepan and boil over a moderate heat for 20 minutes until the cauliflower is soft. Check halfway to make sure the water isn’t evaporating too fast. You will know whether the cauliflower is soft enough by inserting a knife. If it penetrates easily the cauliflower is done.
  3. Heat the oven to 220c.
  4. Mix the marinade ingredients together.
  5. Place the cauliflower on a baking tray and spoon on the marinade ingredients until the cauliflower is completely covered. Bake for 20 mins until the cauliflower is golden brown.
  6. Remove the cauliflower from the oven. Add a sprinkle of extra Maldon Sea Salt (if you like salt) and a glug of extra virgin olive oil.