Jamie Oliver Whole Roasted Cauliflower

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

1. 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.
2. Zest your lemon into a bowl. Keep it nearby. You’ll need it later.
3. 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.
4. 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.
5. 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.
6. 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.
7. Pop it back in for 10 minutes. That’s just enough to warm everything and let those juices mingle.
8. Toast the almonds while you wait. Dry pan. Keep shaking it so they don’t burn. Golden and nutty? Done. Let them cool.
9. 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.
10. 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 Air Fryer Yorkshire Pudding
• Jamie Oliver Miso Aubergine
• Jamie Oliver Tabbouleh