There’s something wild about shoving an entire cauliflower into the oven and waiting for magic to happen. This Jamie Oliver Whole Roasted Cauliflower? It’s smoky, warm, a little messy in the best way. The garlic-paprika rub seeps in everywhere. Honestly, it smelled like something slow-cooked over fire at a campsite. I didn’t expect it to feel this comforting. Like a wool sweater for your mouth. (inspired by Jamie Oliver)
Ingredients Needed
For the Cauliflower:
- 1 big cauliflower with its leaves still hugging it (around 1kg)
- 4 garlic cloves
- 1 tsp smoked paprika
- a handful of fresh thyme (maybe 15g? I didn’t measure)
- splash of olive oil
- 1 lemon
- 4 tbsp dry sherry (or wine, or whatever’s open)
- salt, black pepper
For the Finishing Bits:
- 1 tin of good plum tomatoes (400g)
- 40g flaked almonds
- another small bunch of flat-leaf parsley
- extra virgin olive oil
How To Make Jamie Oliver Whole Roasted Cauliflower
- Prepping Things: First thing—heat the oven to 180°C. Or 350°F. I always forget the conversion. Anyway, peel your garlic, smash it with paprika and some thyme. Just mash it all in a mortar until it looks like muddy paste. Add olive oil. Salt. Pepper. It’ll smell punchy, smoky, like something you want on everything.
- Zest your lemon into a bowl. Keep it nearby. You’ll need it later.
- Now grab your cauliflower. Peel off the scruffy outer leaves, slice the bottom so it sits properly. Cut a cross into its base. Not sure why this works, but it helps it cook right through. Jamie knows what he’s doing.
- Give it a full-body massage with that garlic paste. Really get in there. Set the whole thing in a deep casserole dish. Pour over the sherry. Squeeze the lemon juice right on top. Don’t worry if some dribbles down the sides.
- Cover it. Lid on. Into the oven for a good hour and twenty. When the timer hits the final 20 minutes, pull the lid off. Let it brown. The smell? Absolutely outrageous.
- Tomato Time: Take it out. Toss in the tomatoes—break them up with your hands. It’ll look rustic, messy, just right. Sprinkle in the lemon zest. More thyme.
- Pop it back in for 10 minutes. That’s just enough to warm everything and let those juices mingle.
- Toast the almonds while you wait. Dry pan. Keep shaking it so they don’t burn. Golden and nutty? Done. Let them cool.
- The Finish: Pull out your tray of glory. Crumble the almonds on top. Rough-chop the parsley and scatter that, too. One last glug of good olive oil. It’ll catch the light like a glossy magazine cover.
- We carved it up at the table. Ate it with rice pilaf and some buttered greens. Silence, then seconds.

Why I Love This Recipe
This isn’t just a recipe. It’s a ritual. I made it on a night I needed something grounding. Something that made me feel like I’d actually cooked, not just thrown things together. It’s a meal that looks like it took hours, but really, You mostly wait while it does its thing in the oven. My partner went back for thirds. Enough said.
Recipe Tips
- Use a deep dish so you don’t end up mopping up tomato sherry lava from your oven
- No sherry, White wine. No wine, Stock. Whatever.
- Like heat, Add a pinch of chili to the paste and thank me later
- Nut-free, Toast some seeds, sunflower or pumpkin. Still crunchy
- Leftovers, Wrap them in flatbread with yogurt and herbs the next day. Heavenly
How To Store This Jamie Oliver Whole Roasted Cauliflower
- At Room Temp: Leave it out for a couple hours, max. Then it needs to chill.
- In the Fridge: Box it up. It’ll keep for three days, maybe four. The flavors deepen.
- Freezer: Yeah, you can freeze it. Break it into chunks first. Use it in soup or stews later.
- Reheating: Oven is best. 180°C with foil on top for 15 to 20 mins. Or microwave if you’re starving. A couple minutes should do.
Let’s Answer a Few Questions!
How long do I roast it?
An hour and twenty at 350°F. Uncover for the last 20. Trust the process.
What if I crank the heat? At 400°F?
You’re looking at 45 to 60 minutes. Start checking around 45.
Air fryer? Really?
Yup. 25 to 30 mins at 180°C. Flip it halfway. Surprisingly decent.
How do I know when it’s ready?
Stick a knife in the center. If it glides through like butter, you’re golden.
Nutrition Facts (per serving)
- Calories: 107
- Carbs: 6.2g
- Protein: 2.5g
- Fat: 8.9g
- Sugar: 2.6g
- Fibre: 3.1g
- Sodium: 745mg
Try More Recipe:
Jamie Oliver Whole Roasted Cauliflower
Course: Side DishesCuisine: British4
servings15
minutes1
hour30
minutes107
kcalA roasted cauliflower that’s smoky, juicy, golden, and totally worth the wait. Simple ingredients, huge flavor.
Ingredients
1 large cauliflower (1kg)
4 garlic cloves
1 tsp smoked paprika
15g fresh thyme
2 tbsp olive oil
1 lemon
4 tbsp dry sherry
1 tin plum tomatoes (400g)
40g flaked almonds
15g parsley
Extra virgin olive oil
Salt & pepper
Directions
- Preheat oven to 180°C. Make a garlic-paprika paste with thyme, oil, salt, pepper.
- Zest lemon and set aside.
- Trim cauliflower, cut cross into base, coat in paste.
- Put in dish, add sherry and lemon juice. Cover and roast 1 hr 20 mins.
- Add tomatoes, zest, thyme. Roast 10 mins more.
- Toast almonds in dry pan.
- Top cauliflower with almonds, parsley, olive oil.
- Serve hot. Eat with everything.
Notes
- Use a deep dish so you don’t end up mopping up tomato sherry lava from your oven
- No sherry, White wine. No wine, Stock. Whatever.
- Like heat, Add a pinch of chili to the paste and thank me later
- Nut-free, Toast some seeds, sunflower or pumpkin. Still crunchy
- Leftovers, Wrap them in flatbread with yogurt and herbs the next day. Heavenly