Next Level Cauliflower – Recipe

I’ve had a long-standing dislike to cauliflower. Even slathering it in cheese sauce and bacon bits could never disguise the taste of Grandma’s sock drawer. Until…

…You roast the hell out of that brassica!

spiced, roasted cauliflower

spiced, roasted cauliflower

OK, in all fairness, I am getting better at eating cauliflower, now that I’m a grown up (sort of), so if you do really really truly HATE cauliflower, this may not be the holy grail of all recipes, but it is worth a shot, because this really does change up the flavour and texture of that brain-like veggie.

Another reason to train yourself to eat cauliflower is that it is so good for you. These white cruciferous vegetables are rammed with phytonutrients and antioxidants (clever things that can help to protect us against cancer). They are also low energy dense foods, as in, you can eat lots and lots and lots & feel full (high water content), without actually eating very many calories – excellent if you need to feel satiated after eating & good news if you are on a calorie-restricted diet. Being a vegetable, the humble cauliflower is also a great source of fibre – another tick in the box for helping you feel full & keeping your tummy happy.

This way of cooking cauliflower is genius. It take a few seconds to prepare, next to no cooking supervision required & it uses no fat whatsoever, so it keeps the dish low in fat & therefore, low in calories too. The best thing about cooking vegetables in huge roasted chunks like this, is that you can often use them in place of higher carb foods, like potatoes.

So, here is how you make this:


  • 1 big cauliflower
  • 1-2tsps of spice mix (your choice, but I used ‘old bay’ seasoning, something like cajun/curry/fajita seasoning would be awesome too!)
  • Spritz of lemon juice


  1. Pre-heat oven to Gas 6/200C
  2. Remove the outer leaves of the cauli
  3. Chop the cauli in half, then try to cut in to large, equal sized wedges – not all wedges will stay in one piece, but that’s cool because the small bits roast up & go super crispy & tasty!
  4. Bung the wedges on a good, solid non-stick baking sheet & sprinkle with your chosen spice mix.
  5. Turn the wedges over and season the other side.
  6. Chuck the tray in the oven for approx 30-40mins (use your own judgement here & cook to your liking, I like it when it starts to blacken around the edges!)
  7. Whip out the oven, sprinkle with lemon juice & eat the whole damn lot before anyone else gets a look-in!


FacebooktwitterredditpinterestmailFacebooktwitterredditpinterestmailby feather