Ingredients:

  • 1 whole cauliflower (about 2 to 2.5 pounds or 900 to 1100 grams)
  • 1/4 cup olive oil (60 ml)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Zest of 1 lemon

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Trim the base of the cauliflower to ensure it stands upright. Remove any leaves around the base without cutting into the florets.
  3. In a small mixing bowl, combine olive oil, minced garlic, herbs, smoked paprika, lemon zest, salt, and pepper.
  4. Place the cauliflower on the baking sheet. Using a basting brush or spoon, liberally coat the cauliflower with the herb oil mixture, ensuring even coverage.
  5. Place the cauliflower in the preheated oven. Roast for 40-50 minutes, basting with the remaining oil halfway through. Check for doneness; it should be tender when pierced with a fork and golden brown on the outside.
  6. Remove from the oven and let rest for 5 minutes before slicing into wedges or serving whole.