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Whole Roasted Cauliflower

Nothing hits quite like a roast on a Sunday. Especially if it’s a plant based twist on the classic like this Whole Roasted Cauliflower with crushed hazelnuts and juicy pomegranate seeds!


120 mins

4 people


1 large head of cauliflower, leaves removed
1 bulb of garlic
1 tsp smoked paprika
1 tsp cumin
1 tbsp fresh thyme
2 tbsp crushed hazelnuts
Fresh mint leaves & coconut yogurt to serve (optional)
2 tbsp pomegranate seeds for garnish (optional)


  1. Preheat your oven to 200C. Cut off the top of the garlic bulb and place onto kitchen foil. Drizzle with 1 tsp olive oil and wrap tightly, then roast it in the oven for 20 minutes.
  2. Reduce the oven temperature to 180C. Squeeze the roasted garlic into a small bowl and combine with the rest of the olive oil, smoked paprika, and cumin.
  3. Rub the cauliflower generously in the paste, then place it into a Dutch oven or cast iron skillet. Pour over the port wine and transfer to the oven to roast for 60-70 minutes or until soft and golden.
  4. Pour the plum tomatoes into the skillet, tearing the tomatoes into chunks, alongside the lemon juice and thyme. Sprinkle the crushed hazelnuts on top of the cauliflower and return the skillet to the oven for 10 minutes.
  5. Remove from the oven and serve the roasted cauliflower with a sprinkle of fresh mint and a drizzle of coconut yogurt alongside freshly cooked rice and steamed kale.

Chef’s tip:

To take this whole roasted cauliflower to the next level, sprinkle it with fresh pomegranate seeds before serving. The juicy sweetness of the pomegranate wonderfully compliments the roasted flavours of the cauliflower!

Which of our products do you need for this recipe?

Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Italian Whole Plum Tomatoes
Mr Organic product
Sicilian Lemon Juice
Mr Organic product
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