Whole Roasted Cauliflower

Whole roasted cauliflower with a vegemite marinade, served with a yoghurt sauce and a herb salsa.


Serves- 4-6 as a side dish

Ingredients- 14

Cooking Time- 40 minutes

Skill Level- Easy



1 whole cauliflower 



100g of butter, melted

1 tablespoon of Vegemite

2 teaspoons of dried chilli flakes 

1 teaspoon of smoked paprika

2 cloves of garlic finely chopped


Yoghurt sauce

1 cup of greek yoghurt

1-2 tablespoons of olive oil

Juice of half a lemon

pinch of salt


Herb Salsa

Handful of your choice of herbs, finely chopped. I went with flat parsley, dill and mint.

2 tablespoons of olive oil

Pinch of Salt

Juice of half a lemon or 2 teaspoons of vinegar



1 tablespoon of fried shallots or garlic


  1. Preheat your oven to 200 degrees celsius.
  2. Remove the outer leaves from the cauliflower head and cut the base of the cauliflower so it can stand upright without rolling.
  3. Boil a pot of salted water and blanch the cauliflower for 10 minutes. Remove and place onto a baking tray lined with foil.
  4. Whilst the cauliflower is blanching, make your marinade by combining all of the ingredients into a bowl.
  5. Pour and brush all over the cauliflower whilst still hot.
  6. Roast in the oven for 30-40 minutes or until the outside is golden brown.
  7. Whilst the cauliflower is roasting, make your yoghurt sauce and herb salsa by combining all of the ingredients together in a bowl. Keep in the fridge.
  8. Assemble by spreading the yoghurt sauce onto a large platter. Place the roasted cauliflower on top of the sauce and drizzle the herb salsa on top of the cauliflower.
  9. Sprinkle some fried shallots on top to garnish.
  10.  Serve immediately whilst warm.


Watch the Process

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