Baked cauliflower

A new lease on cauliflower!

  • 45 mins cooking
  • Serves 4 - 6
  • Print
If you can't get enough baked cauliflower, try our miso-glazed cauliflower or more cauliflower recipes?


  • 1.3 kilogram whole cauliflower
  • 1 cup (250ml) vegetable stock or dry sherry or 400g can crushed tomatoes
  • 60 butter, melted
  • 1 teaspoon smoked paprika
  • 1 clove garlic, crushed
  • ¼ cup (20g) finely grated parmesan-style cheese
  • 2 tablespoons chopped parsley


  • 1
    Preheat oven to 200°C/400°F. Cut a cross into the base of the cauliflower with a sharp knife. Place in a large, heavy-based casserole dish or roasting pan.
  • 2
    Pour stock into dish. Combine melted butter, smoked paprika, garlic and parmesan in a small bowl; season. Brush over cauliflower.
  • 3
    Cover dish with a lid or foil; bake for 20 minutes. Remove lid; bake, uncovered, for a further 15 minutes or until cauliflower is tender and browned. Sprinkle with parsley. Season.

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