Curtis Stone's whole cauliflower roast with capsicum and coriander

For an impressive vegetarian main, try Curtis Stone’s cauliflower roast. Serve it with warm naan and guacamole and tomato salsa for a mouth-watering meal.



1h 30m


  • 1/4 cup (60ml) grapeseed oil or olive oil
  • 4 garlic cloves, crushed
  • 1 tbs Mexican chilli powder (optional)
  • 1 tsp ground paprika
  • 1 whole cauliflower (about 800g)
  • 2 red capsicums, seeded, cut into 3cm strips
  • 1 large red onion, cut into wedges



Position oven rack in centre of oven and preheat oven to 200°C (180°C fan-forced). In a large bowl, combine the oil, garlic, chilli powder, if using, paprika, 1 1/2 tsp salt and 1/4 tsp black pepper.


Use a knife to trim the base of the cauliflower stem so it sits flat. Remove any tough outer leaves (see tip right), leaving tender inner leaves attached. Rinse, allowing any excess water to cling to the cauliflower. Place the cauliflower on a large baking tray and brush all over with half the oil mixture. Cover the cauliflower loosely with foil and roast for 1 hour.


In a large bowl, combine the capsicum, onion and remaining oil mixture. Season. Remove foil from the cauliflower. Add capsicum mixture to the cauliflower on the tray and roast, turning capsicum and onion halfway through cooking, for 30 mins or until vegetables are tender and caramelised.


Transfer the cauliflower and capsicum mixture to a serving plate. 

Serve with warmed naan bread, guacamole, tomato salsa, coriander leaves and lime wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.