70min 4 ppl
Whole Roasted Cauliflower with Herb Butter
85 minutes
4 people
Hardover 60 min or 12+ steps
85 min · 6 steps
Hard: over 60 min or 12+ steps
310 kcalper person
Protein 5g
Carbs 10g
Fats 28g
About this dish
Whole-roasted at high heat until the exterior chars and caramelises deeply, then finished with a compound butter that melts into every crevice — the two-stage roast (uncovered blast, then rested under foil) is what separates a genuinely dramatic centrepiece from a tray of steamed florets.
Allergy Info
Dairy, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Cauliflowerouter leaves trimmed, base trimmed flat1 large (approx. 1.2kg)
- Garlic Clovesfinely grated2 whole
- Flat-Leaf Parsleyfinely chopped2 tbsp
- Fresh Tarragon Leavesfinely chopped1 tbsp
- Fresh Chivesfinely sliced1 tbsp
- Lemon Zestfinely grated1 tsp
- Lemoncut into wedges1 whole
Dairy & Eggs
- Unsalted Buttersoftened to room temperature100 g
Tins & Jars
- Capersdrained and roughly chopped1 tbsp
Spices & Seasonings
- Flaky Sea Salt1.5 tsp
- Freshly Ground Black Pepper1 tsp
- Sweet Smoked Paprika1 tsp
- Flaky Sea Salt (for the butter)0.5 tsp
Oils & Condiments
- Extra-Virgin Olive Oil60 ml
- Dijon Mustard1 tsp
- Lemon Juicefreshly squeezed1 tsp
Utensils
- Cast-Iron Skillet or Heavy Ovenproof Dish
- Small Bowl
- Mixing Bowl
- Aluminium Foil
- Skewer
- Serving Board or Platter
Method
1
Heat the oven to 230°C (210°C fan / gas 8). In a small bowl, whisk together the olive oil, 1½ tsp salt, black pepper and smoked paprika to form a seasoned oil.
Approx. 0 minutes
2
In a separate bowl, beat together the softened butter, grated garlic, parsley, tarragon, chives, Dijon mustard, lemon zest, lemon juice and ½ tsp salt until fully combined. Set the compound butter aside at room temperature.
Approx. 0 minutes
3
Place the whole cauliflower stem-side down in a cast-iron skillet or heavy ovenproof dish. Pour and rub the seasoned oil all over the head, coating every surface. Roast on the middle shelf for 35 minutes, until the top is deeply golden and beginning to char at the tips.
Approx. 35 minutes
4
Remove the skillet from the oven and spoon half the herb butter generously over the cauliflower head, letting it run down the sides. Return to the oven and roast for a further 20 minutes, until a skewer inserted into the thickest part of the core meets only slight resistance and the exterior is richly caramelised.
Approx. 20 minutes
5
Remove from the oven, spoon the remaining compound butter over the cauliflower, and tent loosely with foil. Rest for 10 minutes — this allows the core to finish cooking and the butter to absorb fully.
Approx. 10 minutes
6
Transfer to a serving board or platter. Scatter the chopped capers over the top and serve with lemon wedges alongside for squeezing.
Approx. 0 minutes
