Roasted Whole Cauliflower

Recipe by Ripe


  • 1 large cauliflower
  • 45g unsalted butter, softened
  • 2 tbsp olive oil
  • 1 lemon
  • flaked sea salt


  1. Using a pair of scissors, lightly trim the leaves at the top of the cauliflower, so that about 5cm of the actual cauliflower head is exposed.
  2. Fill a pan (which is large enough to fit the cauliflower in) 3/4 full of salted water. Bring to the boil, then carefully lower in the cauliflower, exposed head down; don’t worry if the base is sticking out a little.
  3. Return to a boil, cook for 6 minutes, then use a slotted spoon to transfer the cauliflower into a colander, exposed head down. Set aside for 10 minutes, to drain and cool.
  4. Preheat the oven to 170 degrees, fan bake.
  5. Mix together the butter and oil. Place the cauliflower in a medium baking tray, exposed head facing upwards, and spread the butter/oil mix all over the flower, followed by 1 1/4 teaspoons of flaked salt.
  6. Place in the oven and roast for 1 1/2 – 2 hours, basting the cauliflower with the oil 5 or 6 times during cooking, until the cauliflower is tender, and dark golden brown.
  7. Remove from the oven and set aside for 5 minutes, then cut into wedges (or pull apart with hands!) and serve with lemon wedges and a sprinkle of salt.

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