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Photo of Whole roasted cauliflower with lemon, almonds, capers and parsley by WW

Whole roasted cauliflower with lemon, almonds, capers and parsley

PersonalPoints™ per serving
Total Time
2 hr 55 min
15 min
2 hr 40 min
Roasted cauliflower is everyone's favourite because of the crunchiness and rustic flavour.



1200 g, (1 large head) base trimmed

Fresh lemon rind

2 tsp, finely grated

Lemon juice

2 tbs

Capers, rinsed, drained

1 tbs, finely chopped

Fresh oregano

1 tbs, chopped, plus extra leaves to garnish

Fresh flat-leaf parsley

1 tbs, chopped

Balsamic vinegar

1 tbs, white variety

Olive oil

1½ tbs

Flaked almonds

2 tbs, (20g), slivered, toasted

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Line a baking dish with baking paper. Place cauliflower in dish and lightly spray with oil. Cover dish with foil and bake for 1 hour. Remove foil and bake for another 1 hour 40 minutes or until golden and tender when pierced with a skewer.
  2. Meanwhile, combine rind, juice, capers, oregano, parsley, vinegar and oil in a small bowl.
  3. Drizzle dressing over cauliflower and sprinkle with almonds and extra oregano leaves.


TIP: To toast slivered almonds, spread them on a tray and bake in the oven for 2-3 minutes or until golden.