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Mediterranean Roasted Cauliflower

Serve Mediterranean Roasted Cauliflower for a healthy dinner. This simple recipe uses smoked paprika and lemon to create a flavourful meal.
Photo of Mediterranean Roasted Cauliflower

Ingredients

  • 1 medium cauliflower
  • 2 tablespoons oil
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, crushed
  • 1/4 teaspoons smoked paprika
  • 1/4 teaspoons turmeric
  • 1 tablespoons fresh thyme leaves
  • 400 grams canned Italian tomatoes
  • 1/4 cup lemon juice
  • 1 teaspoons honey
  • 1 pinch salt and pepper
  • 1/4 cup Italian parsley, chopped
  • 1 medium cauliflower
  • 2 tablespoons oil
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, crushed
  • 1/4 teaspoons smoked paprika
  • 1/4 teaspoons turmeric
  • 1 tablespoons fresh thyme leaves
  • 400 grams canned Italian tomatoes
  • 1/4 cup lemon juice
  • 1 teaspoons honey
  • 1 pinch salt and pepper
  • 1/4 cup Italian parsley, chopped

Method

  1. Step 1 of 8
    Preheat the oven to 200°C (180°C fan-forced).
  2. Step 2 of 8
    Cut the base of the cauliflower so it will sit flat, removing any stalky leaves.
  3. Step 3 of 8
    Place the cauliflower in a large pot, sitting comfortably on the bottom. Pour in boiling water to approximately 4 cm depth, so the cauliflower will steam. Season with salt, cover and cook for 15 minutes.
  4. Step 4 of 8
    Remove from heat and lift the cauliflower from the pot, placing it into an ovenproof baking dish. Set aside until ready to bake.
  5. Step 5 of 8
    Heat 2 Tbsp of oil in a medium-sized pot. Add the onion and garlic and cook on low heat for 4 or 5 minutes until soft and translucent. Stir through the paprika and turmeric, cooking for 1 minute.
  6. Step 6 of 8
    Add thyme, tomatoes, 1 Tbsp lemon zest, lemon juice and honey. Then simmer for 8-10 minutes to thicken slightly. Season with salt and pepper.
  7. Step 7 of 8
    Spoon the mixture all over the cauliflower letting the excess fall to the base.
  8. Step 8 of 8
    Place into the oven for 20 minutes until the top is golden. Serve with a sprinkle of fresh Italian parsley and a drizzle of honey to taste.

Nutrition per serving

464 Kilojoules
Protein3 grams
Fat5 grams
Carbs10 grams
Sugars9 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 8
    Preheat the oven to 200°C (180°C fan-forced).
  2. Step 2 of 8
    Cut the base of the cauliflower so it will sit flat, removing any stalky leaves.
  3. Step 3 of 8
    Place the cauliflower in a large pot, sitting comfortably on the bottom. Pour in boiling water to approximately 4 cm depth, so the cauliflower will steam. Season with salt, cover and cook for 15 minutes.
  4. Step 4 of 8
    Remove from heat and lift the cauliflower from the pot, placing it into an ovenproof baking dish. Set aside until ready to bake.
  5. Step 5 of 8
    Heat 2 Tbsp of oil in a medium-sized pot. Add the onion and garlic and cook on low heat for 4 or 5 minutes until soft and translucent. Stir through the paprika and turmeric, cooking for 1 minute.
  6. Step 6 of 8
    Add thyme, tomatoes, 1 Tbsp lemon zest, lemon juice and honey. Then simmer for 8-10 minutes to thicken slightly. Season with salt and pepper.
  7. Step 7 of 8
    Spoon the mixture all over the cauliflower letting the excess fall to the base.
  8. Step 8 of 8
    Place into the oven for 20 minutes until the top is golden. Serve with a sprinkle of fresh Italian parsley and a drizzle of honey to taste.

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