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Roasted Cauliflower

A whole roasted cauliflower is a fun and flavoursome way to spruce up your veggie sides on a cold winter’s night! Serves 4


  • 1 whole cauliflower, leaves trimmed (approx. 650 grams)

  • 1/3 cup olive oil

  • ½ cup finely grated parmesan cheese

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 tablespoon thyme

  • 1 tablespoon rosemary

  • Salt and pepper to taste


  • Preheat the oven to 200°C.

  • Combine the olive oil with the parmesan, garlic and onion powders, thyme and rosemary. Mix well and season to taste.

  • Place the cauliflower upside down in a baking dish. Pour half of the parmesan mixture over the cauliflower, letting it drip through the florets. Turn it over and pour the remaining mixture over the top. Use your hands to ensure the whole cauliflower is coated.

  • Cover with foil and roast for 45 minutes, until tender. Sprinkle the top of the cauliflower with the remaining parmesan and put it back in the oven for 5-10 minutes, until the cheese is melted and crisp.

Nutrition information per serve (serves 4)

Kilojoules – 1179kj

Protein – 9.8 grams

Fat – 24.3 grams

Saturated fat – 6.1 grams

Carbohydrate – 5 grams

Fibre – 4.4 grams

Recipe created by Amy Rush, Type 1 Diabetes Family Centre Dietitian and Diabetes Educator

Image courtesy of Eating Well.

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