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Roasted Cauliflower

A fabulous British vegetable is the cauliflower. It is cheap, local, and like all other brassica, it is nutritionally a very interesting vegetable.

It is rich in fibre, in vitamins (C, K, thiamin, riboflavin, niacin, vitamin B6, folate and pantothenic acid), in minerals (potassium, manganese, magnesium, phosphorus), in antioxidants and other phytochemicals.

As part of a balanced diet, it is believed to have a protective effect against certain cancers.

What is great with it is that it is very easy to prepare.

It can be eaten raw with a simple vinaigrette or dipped in hummus, boiled or baked with cheese. I especially liked it roasted as a whole because it is super quick and very tasty.

Roasted cauliflower with Za'atar and Sumac


1 cauliflower head

1 tsp of spices (smoked paprika or cajun spice mix or Za'atar & Sumac)

Olive oil


Preheat the oven to 200ºC.

Remove the green leaves of the cauliflower head and rinse it under fresh water.

Place the whole head in an oven-proof dish. Drizzle a bit of olive oil on the surface, sprinkle the spices and salt.

Put it in a hot oven to cook for 30-40 mins until the cauliflower top is golden brown.

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