Serves 1 (with leftovers)

  • 1 head cauliflower, halved and washed
  • 1 heaped tbsp (ish) softened butter (coconut oil works too)
  • 1 tbsp sweet smoked paprika (or normal paprika)
  • 1 generous tsp garlic granules
  • 1 crushed garlic clove
  • 1 tbsp (ish) chopped parsley
  • Pepper to taste

The recipe

The perfect side-dish for a summer BBQ, or even the star of the show. The first time I cooked this I used a recipe from Tesco, but I’ve made a few tweaks to it and have to confess I’m a little blasé about quantities and substitutions (as you’ll see in the ingredients list) so don’t be afraid to stray from the recipe!

Serves 2


  • Preheat oven to 190c (fan)
  • Steam the cauliflower halves for 8 minutes
  • Meanwhile, mix all the other ingredients together except the parsley
  • When the cauliflower has finished steaming, place it in a roasting tin and using a pastry brush (or the back of a spoon) spread the mixture of other ingredients over the florets
  • Roast for 15 minutes and then check – it may need a further 5-10 minutes depending on the size of the cauliflower
  • Remove from the oven when it’s cooked through and sprinkle with the chopped parsley before serving.