Sicilian lemon and Italian herbs combine to create a crisp glaze for the roasted cauliflower breast, which is paired with a smoky Mediterranean style onion mash. Griddled baby gem lettuce adds freshness to the dish and a spicy paprika drizzle brings it all together to make a light and bright flavoured supper.

Cook our delicious Sicilian Roast Cauliflower in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Sicilian Roast Cauliflower. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Lemon & Herb Rub pot, a Smoky Mash Mix pot and a Mediterranean Drizzle pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Sicilian Roast Cauliflower in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Lemon & Herb Rub
  • Smoky Mash Mix
  • Mediterranean Drizzle

Your shopping list for 2 servings:

  • 1 cauliflower
  • 2 large white potatoes
  • 1 small red onion
  • 1 baby gem lettuce (keep root intact)
  • butter
  • mixed olives (pitted) (optional)

Our 25 minute recipe

  1. Cook the cauliflower and potatoes

    Heat the oven to 200C/fan 180C/gas 6.

    Cut the cauliflower into 3cm thick slices. Rub two of the sturdy slices with olive oil and the LEMON & HERB RUB on both sides and place in a large baking tray and cook in the oven for 20 mins.

    Boil the potatoes in a pan of salted water until tender.

    Mix the MEDITERRANEAN DRIZZLE pot with 2 tbsps olive oil in a small glass. While the cauliflower and potatoes cook, move onto step 2.

  2. Fry the onions for the mash

    Heat a little oil in a frying pan and fry the onion for 6-8 mins over medium heat until golden.

    Turn the heat down and add the SMOKY MASH MIX. Gently fry for 2 mins, then tip out the onions and spices into a small bowl. Wipe the frying pan to use again in a minute.

  3. Prepare the charred lettuce

    Drain the potatoes and mash them with butter, then mix in your spiced onions. Keep aside.

    Heat a little oil in the frying pan over medium heat and cook the lettuce quarters for 2 mins on each of the flat sides. Flip them over to cook their outer sides for 1 min, then turn off the heat. They should be golden on the flat sides and softened, but still have crunch.

  4. Serve!

    Serve the cauliflower steaks with spiced mash and charred baby gem lettuce. Pour the Mediterranean drizzle over everything, and serve with olives (if having).


Sicilian Roast Cauliflower Reviews

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