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Whole Roasted Cauliflower

  • 4 Serves
  • 15 minutes
  • 90 minutes



4 Serves*
1 kg cauliflower head( approximately)
1/2 tsp ground nutmeg
2 cloves garlic, grated
4 tbsp wholegrain mustard
1/4 cup Extra Virgin olive oil
 Salt & pepper to season
1/4 cup dried breadcrumbs
1/4 cup parmesan, grated
2 tbsp flaked almonds, toasted
1 handful parsley, chopped
1 lemon, cut into wedges
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat the oven to 180C. Combine the nutmeg, garlic and mustard with 2 tablespoons of olive oil and season to taste with salt and pepper.
  2. Trim the cauliflower of any outer leaves and trim the stalk so it sits flat, then cut a deep cross in the base of the stalk. Place the cauliflower on a greased baking dish and brush it all over with the mustard mixture. Cover with foil and bake for about 1 hour until tender.
  3. Meanwhile, combine the breadcrumbs and parmesan together with the remaining 2 tablespoons of olive oil. Uncover the cauliflower and sprinkle with the seasoned breadcrumbs. Turn the oven up to 200C and bake for another 15-20 minutes until the cauliflower is golden.
  4. Scatter flaked almonds and parsley over the cauliflower, then carve and serve with lemon wedges.

More about this recipe

Nutrition per serve:

Energy 1661kJ/ 397Cal
Fat total 28.6g
Saturated fat 4.7g
Protein 15.1g
Carbohydrate 25.8g
Fibre 8.2g
Sodium 1175mg

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