Whole roasted cauliflower with spices. Recipe

This whole roasted spicy cauliflower is served with green lentils and black-eyed peas.

Served with a lovely roasted whole cauliflower in the center, this versatile dinner is delicious with bread or a dollop of fluffy rice.

In 1 hour and a quarter this delicious and easy to prepare dish will be ready for 6 people.



  • ½ bunch of fresh coriander, (15g)
  • 400 g mixed onions, carrots and celery, chopped
  • olive oil
  • 1 small cauliflower, (600g)
  • 2 teaspoons smoked paprika
  • 2 heaped teaspoons madras curry paste
  • 2 x 400g cans of green lentils
  • 2 cans of 400 g black-eyed beans
  • 3 tablespoons mango chutney, plus extra for serving


Preheat the oven to 200°C

Strip ½ bunch of fresh coriander (15g) and reserve for later, then finely chop the stems.

Place a large shallow non-stick pan over medium heat with 1 tablespoon of olive oil. Add 400g chopped onion, carrot and celery mixed with coriander stalks and cook for 10 minutes, stirring regularly, or until softened.

Remove and discard the shredded outer leaves of 1 small cauliflower (600g), then, keeping it whole, use a sharp knife to carefully cut a cross into the stem for even cooking.

Rub the cabbage with 2 teaspoons of smoked paprika and 2 heaping tablespoons of madras curry paste, then place it in the pan with the vegetables. Add a good trickle of water, then put in the oven for 30 minutes.

Remove from oven and add 2 x 400g cans of green lentils and 1 can of black beans (juice and all) with 1 ½ cans of water and 3 tbsp of mango chutney, then return to oven for 30 minutes.

Remove the cauliflower to a plate, gently mash half the beans and lentils to thicken slightly, and season to perfection, savoring and pinching.

Return the cauliflower to the center of the pan and cut into 6 wedges. Sprinkle with cilantro leaves and serve with additional mango chutney and yogurt (if using). Delicious drizzled with a temper (see tips) and served with warm flatbreads.


ENHANCE FLAVOR To make a flavored oil, called temperate, peel 8 garlic cloves and finely chop with 2 fresh red chillies. Heat 2 tablespoons of oil in a frying pan and fry 3 teaspoons of black mustard seeds, 1 heaped teaspoon of cumin seeds and a handful of fresh curry leaves until tender. crispy and lightly golden. Baste your dal before serving.

VEGETABLE BOOST For even more green flavor, try adding a few handfuls of fresh or frozen spinach near the end of cooking.

EASY CHANGE I used madras paste here for a hot chili, but any curry paste will work – try korma or tikka for a milder version.

By Jamie Oliver. Articles in English

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