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Whole Roasted Cauliflower

Servings: 2
Author: Angela Coleby
Print Recipe


  • 1 whole cauliflower
  • 3 tablespoons Dijon mustard
  • 4 tablespoons butter
  • Juice & rind of 1 lemon
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • ¼ cup 25g grated Parmesan cheese
  • Chopped parsley to serve


  • Pre-heat the oven to 220C/425F degrees
  • Trim the outer leaves of the cauliflower and trim the stalk so that it can stand upright on a baking dish.
  • Place the cauliflower on a parchment paper lined baking tray or dish.
  • Melt the butter and mix with the olive oil.
  • Add the garlic powder, mustard, lemon juice & rind, salt and pepper.
  • Brush the butter mixture all over the cauliflower.
  • Bake in the oven for an hour until tender. Baste occasionally. Test it by inserting a skewer into the centre of the cauliflower. It should pass easily and you can feel if it is tender.
  • Remove from the oven, sprinkle with the Parmesan cheese and place back into the oven for 5-8 minutes.
  • Sprinkle the chopped parsley over the cauliflower and serve.
  • Eat and enjoy!


Serves 2-4
Nutritional Info per quarter – 223 Calories, 21g Fat, 5g Protein, 7g Total Carbs, 3g Fibre, 4g Net Carbs