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Roasted cauliflower with orange dressing recipe

Roasted cauliflower with orange dressing recipe

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Add a zesty twist to your roast dinner with this easy roasted cauliflower recipe with orange juice dressing. It's a great roast side dish for the whole family, and is totally vegan, gluten- and dairy-free. Add a little kick of chilli and cumin before roasting and finish with orange zest, parsley and almonds. See method

  • Serves 4 as a side
  • 15 mins to prepare and 15 mins to cook
  • 165 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 large cauliflower, cut into large florets, smaller leaves reserved
  • 3 tbsp extra-virgin olive oil
  • 1 tsp cumin seeds
  • ¼ tsp crushed chillies
  • ½ orange, zested and juiced
  • 1 small garlic clove, finely grated
  • 5g fresh flat-leaf parsley, chopped
  • 1 tbsp toasted flaked almonds

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 8%
  • Sugars

    7g 8%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 11.2g Protein 6.4g Fibre 4.5g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Bring a large pan of water to the boil and simmer the cauliflower florets for 1 min, then drain well and set aside to cool for 5 mins.
  2. Toss the florets and the leaves in a bowl with 1½ tbsp oil, the cumin seeds and chillies. Season and spread out in a roasting tin. Roast for 15-20 mins, turning halfway, until tender and golden in places.
  3. Meanwhile, mix the orange juice with the remaining oil and the garlic, then season.
  4. To serve, spoon the dressing over the roasted florets and leaves, then scatter with the orange zest, parsley and almonds.

Tip: Blanching the cauliflower helps it cook evenly, but you can just roast it for 25 mins until the stems are tender.

See more Sunday roast recipes

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