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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.

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
Photo of Mediterranean Roasted Cauliflower

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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