My Roasted Herby Cauliflower Head

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I absolutely love cauliflower and in addition to tasting great, it is an alkaline food and therefore is also great for you if you experience health problems like me. This recipe is delicious and the best part is it is super simple once you pop it into the oven, and it makes a fantastic centre piece for your dining table.

Preparation time: 1 hour 15 minutes (including cooking time)

Ingredients (serves 4):

  • 1 large cauliflower head
  • 28g fresh basil (including stems)
  • 3 cloves of garlic
  • 1 fresh red chilli
  • 2 tsp sea salt
  • Pepper
  • 5 tbsp Extra Virgin Olive Oil
  • 6 large vine tomatoes


  1. Wash the cauliflower and prepare the head by cutting away the leaves approx. 1 inch from the base
  2. Boil the cauliflower for 25 minutes with the whole head completely submerged in the water
  3. Drain the whole head of cauliflower and run under cold water to stop the cooking process
  4. Place the cauliflower head (stalk down) into a casserole and burst the tomatoes by hand and place around the cauliflower base
  5. Place the chopped garlic, chilli and basil with the olive oil, salt and pepper in a pestle and mortar and grind into a paste
  6. Pour the paste over the cauliflower and rub into all the nooks and crannies
  7. Sprinkle some extra sea salt on the tomatoes
  8. Place the casserole (uncovered) into an oven at 200 degrees celsius for 45 minutes or until the cauliflower is golden brown and the tomatoes have begun to break down
  9. Baste the cauliflower in the surrounding tomato juices and cook for an extra 2 minutes in the oven at 200 degrees celsius
  10. Enjoy my Little Peas

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