The Sunday Roast/Christmas Dinner/Any Day Saviour!

Whole Roasted Sweet Chilli Cauliflower

I took a huge risk on this one...I have been wanting to cook a whole roasted cauliflower for some time now after seeing one on a menu outside of an Isreali restaurant here in London. When my cousins came over for dinner, it was the perfect time to test out the recipe, and I am extremely glad that I did!

The guests cleared their plates and went back for seconds...success!

Remember; if chipotle/spicy food is not your thing, switch up and experiment with different herbs and spices that you love, or just take out the chipotle and keep the rest! 

I hope you enjoy this recipe - don't forget to comment below!


The Recipe

Total Time - 20 mins including prep // Difficulty Level (1-5): 3 //Serves: 2-3 people


- Vegan butter or sunflower spread
- 1 tables spoon brown sugar
- 2 teaspoon smoked paprika
- 4 cloves of garlic 
- ½ a small bunch of fresh thyme 
- Olive oil 
- Sea salt (smoked if you are able to get it)
- Dried chilli flakes 
- Freshly ground black pepper 
- 1 lemon , zest and juice of 
- 1 large cauliflower, (1kg) with outer leaves left on 
- ½ a bunch of fresh parsley 
- ½ bunch of fresh oregano
- Extra virgin olive oil 
- Carrots, aubergine and onion chopped- optional

- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel the garlic, then chop finely in a food processor or in a pestle in mortar with some  
rock salt
- Remove all of the leaves from the cauliflower, if it is rocking around, slice the bottom 
so it is level
- In a bowl, add in a generous helping of the butter/sunflower spread and mix in all of  
the dry spices and herbs. Keep some of these to one side as you will need to add a 
sprinkling periodically to the cooking cauliflower whilst basting
- Place the cauliflower in an ovenproof dish and smear the butter all over it coating it 
generously. If you wish to add in the mixed veg do so now around and underneath  
the cauliflower, the spices will mingle and flavour these during cooking

- Place the cauliflower into the oven on a medium heat and allow to slowly cook.
- Every 10 minutes, open the oven and baste/coat the cauliflower in the juices from the 
bottom of the dish and sprinkle with the herbs and spices

- The Califlower should be ready 1hr-1hr 20 - keep checking by spearing it with a 
sharp knife, if the knife is hot to the touch the cauliflower is ready

The Finished Roasted Califlower


Serving Suggestions
- Remember to pour over the pan juices after carving and plating up as this is full of amazing flavour, you can also use this to create a gravy by whisking in a small amount of flower in a separate pan! (Comment below if you want the recipe!)
- If you have cooked this which veggies then this is definitely enough served with cous cos  
  or flavoured rice and a salad
- I served this alongside creamy, sherry mushrooms, recipe to follow!

If you're new to vegan life welcome, or have been vegan for some time, keep up the good work!  I hope my recipes are a good help to you all.

I would love to hear your thoughts about this recipe if you make it! Drop me an email or upload your efforts to social media and tag me! Comment below to ask me a question or make a request!

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If you would like to discuss a personalised menu for your party or event, why not drop me an email? to find out more!

Have a great week!