I always wanted to cook a whole cauliflower after reading about the possibility online.

Alon Shaya from the Domenica Restaurant in New Orleans first did this; this is my take on his recipe.


The idea is that you simmer the cauliflower gently in water, to which you might add a few things to impart extra flavour, then drain it and carefully transfer it to roasting pan, and finish it in the oven, where it browns and develops a delicious nutty flavour.

Whole Roast Cauliflower


  • 8 cups water
  • 1.5 cups white wine
  • 1/3 cup olive oil
  • 2 tbsp salt
  • 3 tbsp lemon juice
  • 2 tbsp butter
  • 1 tbsp chilli flakes
  • 1 tbsp sugar
  • 1 bay leaf
  • 1 whole cauliflower, outer leaves cut off


  1. Preheat the oven to 250°C.
  2. Bring the first nine ingredients to a boil in a large pot.
  3. Lower in the cauliflower, turn the heat down, and simmer, turning occasionally, until a knife easily inserts into centre, which should take 15-20 minutes.
  4. Carefully lift the cauliflower out into a roasting dish and mop up any juice.
  5. Roast until brown all over, approx. 30-40 minutes. Turn the dish round if the browning is uneven.
  6. Take out of the oven and serve whilst hot.

If you make this recipe, snap a photo and hashtag #coromandelflavour – I love to see what you’ve been making and any feedback is really welcome.

Recipe source: nola.com with minor changes.