Whole Roasted Cauliflower

Cook time 1 Hour
Servings 4 - 6


1 whole cauliflower
½ cup white wine
3L chicken or vegetable stock or water (enough to cover the cauliflower)
½ bulb garlic
6 sprigs thyme
1 bay leaf
1 tsp. chilli flakes
1 ½ tsp. coriander seeds
2 tbs. olive oil
Juice of ½ lemon
Salt and pepper

Whole Roasted Cauliflower


In a medium to large pot add half of the garlic, thyme, chilli and coriander seeds. Nestle in the whole cauliflower and add the remaining herbs, garlic, chilli and coriander. Add all the liquid and season with salt and pepper. Bring to the boil, place a lid on the pot and cook for 25 minutes or until just tender.

Pre heat the oven to 200C.

Carefully remove from the pot and place on a baking tray. Pour over 1 cup of the cooking liquid and a drizzle of olive oil, and bake in the oven for a further 25-30 minutes or until golden brown. Drizzle with olive oil and squeeze over lemon before serving.