There’s a certain magic in roasting a whole cauliflower — and I’m not saying that to be poetic. It’s one of those dishes that looks fancy but honestly takes very little actual effort. I made this on a grey Thursday, just as the heating kicked in and the kitchen windows steamed up. You know that feeling when you want something earthy and slow and satisfying? This hit the spot.
The smell is outrageous in the best way — garlicky, smoky, lemony. And when it comes out, golden and crackling with toasted almonds and fresh herbs, it feels like something you’d serve at a dinner party. I didn’t though. I just ate it with a spoon standing by the oven. And honestly? Not a single regret.
Why You’ll Love It
- It turns cauliflower into a main event — not just some side you forget about.
- Big, bold flavours — garlic, smoked paprika, lemon… no blandness here.
- Mostly hands-off — oven does most of the work, which I appreciate.
- Leftovers are even better — especially with eggs or stuffed into a wrap.
- That almond crunch is addictive — toast them well, they make the whole dish.
- No fancy gear — just a pan with a lid and your hands.
Ingredients
- 4 cloves of garlic
- 1 teaspoon smoked paprika
- ½ a bunch of fresh thyme (about 15g)
- Olive oil
- 1 lemon
- 1 large cauliflower, outer leaves on if nice (about 1kg)
- 4 tablespoons dry sherry
- 1 x 400g tin of quality plum tomatoes
- 40g flaked almonds
- ½ bunch fresh flat-leaf parsley (15g)
- Extra virgin olive oil
How to Make It
Bash up the flavour paste:
Peel the garlic and toss it into a pestle and mortar with smoked paprika and the leaves from half the thyme. Bash until it’s rough and fragrant. Stir in a couple tablespoons of olive oil, a bit of salt. It’ll look like a red paste. Smell it — this bit makes me hungry before I even start.
Get your cauliflower ready:
Trim off any sad outer leaves, but keep the good ones — they crisp up lovely. Cut the thick stalk flat so the cauliflower sits steady. Then cut a deep cross into the base. Not sure why it works, but it helps it cook through properly.
Rub and roast:
Rub the paprika paste all over the cauliflower like it’s getting a spa treatment. Pop it in a snug roasting dish or casserole. Pour over the sherry (or white wine if that’s what you’ve got) and squeeze in the juice of the lemon. Cover with a lid or foil. Roast at 180°C (350°F) for an hour — don’t peek!
Uncover and crisp it up:
After the hour, take the lid off and roast another 20 minutes. The top should start catching colour and smelling incredible. I always lean in too close here and fog up my glasses.
Add the saucy goodness:
Tear up the tinned tomatoes and pour them around the cauliflower. Add the lemon zest and scatter the rest of the thyme. Back into the oven for 10 minutes so it gets bubbling and messy (in a good way).
Toast the almond topper:
In a dry pan over medium heat, toast the flaked almonds until golden and nutty-smelling. Don’t walk away here — I’ve burned them more times than I’d like to admit. Let them cool off.
Finish and feast:
Pull your cauliflower masterpiece from the oven. Scatter over the almonds, then chop and toss on the parsley. Finish with a drizzle of good olive oil. Serve it with warm rice, crusty bread, or just a fork and an appetite.
Common Mistakes and How to Dodge Them
Why’s my cauliflower still hard inside?
You probably didn’t cut that cross deep enough at the base. I’ve rushed it before and ended up with crunchy bits — not ideal.
The top dried out!
Make sure to keep it covered for that first hour. It’s basically steam-roasting at that point. Uncover only at the end.
Burnt almonds again?!
Yep, they toast fast. Stir constantly and remove them as soon as they’re golden. Don’t toast while distracted.
It tastes flat — what now?
A bit more lemon zest or a splash of vinegar at the end can lift the whole thing. Don’t forget to salt the sauce properly, either.
Storage and Reheating
Fridge: Store leftovers in a sealed container for 3–4 days. Reheat gently in the oven or microwave.
Freezer: The sauce freezes fine, but the cauliflower can go a bit soft. Still tasty though — especially tucked into wraps.
Microwave: Quick and easy. Add a splash of water if it seems dry.
Oven: Best for keeping that roasted texture. 180°C for 15–20 minutes, covered, then a few minutes uncovered.
Frequently Asked Questions
Can I use fresh tomatoes instead of tinned?
Sure. Just make sure to chop them and let them simmer a bit longer in the oven.
Don’t have sherry — what now?
White wine or even a splash of cider vinegar mixed with water works fine. The acid is key.
Is it meant to be soft or still a bit firm?
It should be fork-tender all the way through, but still hold its shape when you slice it. No mush.
Can I make it ahead of time?
Yep — just reheat with a splash of water and freshen it up with parsley and almonds before serving.
Nutrition Facts (Per Serving):
- Calories: ~380
- Fat: 22g
- Carbs: 26g
- Protein: 10g
- Sodium: 260mg
- Sugar: 9g
Jamie Oliver Vegetarian Roasted Cauliflower
Description
Smoky roasted cauliflower nestled in garlicky tomato sauce with toasted almonds and herbs — bold, earthy, and perfect for cozy nights.
Ingredients
Instructions
- Make paprika-garlic paste with thyme and olive oil.
- Trim cauliflower, cut cross in base, and rub with paste.
- Roast covered for 1 hour, then uncover for 20 minutes.
- Add tomatoes, zest, and thyme; bake 10 minutes more.
- Toast almonds until golden.
- Top cauliflower with almonds, parsley, and a drizzle of oil.
Notes
- Cut a deep cross into the base for even cooking.
- Use foil if you don’t have a lid.
- Don’t skip the lemon zest — it lifts everything.
- Toast nuts carefully — they burn quickly once golden.