Whole Roast Cauliflower

A great veggie alternative to a roast chicken or turkey and a great way to roast your veggies in one hit with minimal chopping, yes to that at Christmas time. Enjoy all the benefits of delicious spices and Vegetable Broth for some extra zinc, calcium and B vitamins to support immunity, energy and gut wellbeing. Make it extra creamy and dreamy with a fancy whipped feta dressing and roasted pine nuts.


1 whole cauliflower

4 tbsp olive oil

3 tbsp water

1 tbsp Vegetable Broth 

1 tsp smoked paprika, 

1 tsp cumin 

1 tsp curry powder 

1 tsp salt

½ tsp black pepper


Whipped feta: 

200g danish feta

100g yoghurt

1 lemon juiced

Water, if needed

⅓ cup pine nuts 

Small handful parsley, chopped 


1 tbsp Vegetable Broth Garden Veggie

  1. Preheat the oven to 200°C.
  2. Combine olive oil, spices, salt, pepper and water in a bowl. Flip the cauliflower upside down and pour half of the mixture into the cauliflower, tilting it around to evenly coat the inside. Brush the remaining marinade onto the outside.
  3. Put a pan filled with water in the bottom of the oven, which will steam and tenderize the cauliflower. 
  4. Place the cauliflower stem side down onto a baking sheet or pan. Bake for 30 to 40 minutes, or until cauliflower is easily pierced with a fork and wonderfully roasted on the outside.
  5. Meanwhile, add feta and yoghurt to a food processor and blend until smooth and creamy. Remove from processor. 
  6. Serve warm, drizzle with whipped feta and sprinkle with pine nuts and parsley

Serves: 4-6

Ready in: 60 mins


Vegetable Broth Garden Veggie

Vegetable Broth Garden Veggie

From $24.95

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