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Whole Roast Cauliflower

with Vegetable Broth
recipe-difficulty
Easy peasy
recipe-serves
4-6
ready-in
1 hour
Whole Roast Cauliflower

A great veggie alternative to a roast chicken or turkey and a great way to roast your veggies in one hit with minimal chopping, yes to that at Christmas time. Enjoy all the benefits of delicious spices and Vegetable Broth for some extra

zinc, calcium and B vitamins to support immunity, energy and gut wellbeing. Make it extra creamy and dreamy with a fancy whipped feta dressing and roasted pine nuts.

Main Meals
Mediterranean inspired
Pantry Items
View in metric
  • 1 tbsp Vegetable Broth 
  • 1 whole cauliflower
  • 1/4 cup olive oil
  • 3 tbsp water
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Whipped feta:
  • 1/3 cup pine nuts
  • Small handful parsley, chopped
  1. Preheat the oven to 400°F.
  2. Combine olive oil, spices, salt, pepper, and water in a bowl. Flip the cauliflower upside down and pour half of the mixture into the cauliflower, tilting it around to evenly coat the inside. Brush the remaining marinade onto the outside.
  3. Put a pan filled with water in the bottom of the oven, which will steam and tenderize the cauliflower. Place the cauliflower stem side down onto a baking sheet or pan. Bake for 30 to 40 minutes, or until cauliflower is easily pierced with a fork and wonderfully roasted on the outside.
  4. Meanwhile, add feta and yogurt to a food processor and blend until smooth and creamy. Remove from processor.
  5. Serve warm, drizzle with whipped feta, and sprinkle with pine nuts and parsley.