Paprika Rubbed Roast Cauliflower with Pepperberry & Cherry Flavour Pearls
July 23, 2021
Paprika Rubbed Roast Cauliflower with Pepperberry & Cherry Flavour Pearls
Cauliflowers are at their Wintery peak at the moment. In abundance and a great price. Ideal to roast when you feel like a big veg hit but want something a little different to your usual. We’ve rubbed our Cauliflower with a Smokey Paprika based spice mix, which is just delicious with our slightly sweet Pepperberry & Cherry Flavour Pearls.
We really enjoyed “carving” the Cauliflower. A lovely centre piece for your spread too. I’d like to eat this with some Braised Green Beans with Tomato, Lemon & Garlic sautéed Kale and a slab of fresh Turkish bread. Now that’s a feast…Yum!
What you’ll need…
- Cauliflower – 1 whole
- Garlic – Crush 1 clove
- Smoked Paprika – 2 Tbs
- Cumin Powder – 1 Tbs
- Coriander Powder – 1 Tbs
- Thyme – 1 Tsp (freshly chopped or dried – whatever is handy)
- Lemon – Microplane the zest
- Olive Oil – 1/2 Cup
- Salt & Pepper – Generous amount
- Parsley or Coriander – Around 2 Tbs, Chopped
- Pepperberry & Cherry Flavour Pearls
Lets get started
Set your oven to to 180C.
Combine the Garlic, Smoked Paprika, Cumin Powder, Coriander Powder, Thyme, Lemon zest, Olive Oil and Salt & Pepper (we would have added around a 1/4ish tsp of Salt & Pepper) in a bowl and set aside.
Next
To prepare the Cauliflower…Take a small sharp knife and remove any leaves. Carefully cut the stalk (to make the base sit flat) and score a cross into the core (this will help it cook more evenly). Â
Time to Cook
Place the cauliflower in a baking dish/tray. Add about a cup of water. Rub with spiced oil mix. Cover with foil and bake for 1 hour. Remove foil and bake for a further 30-40 minutes or until golden and tender.Â
Ready to serve
Carefully lift your cooked Cauliflower onto a serving plate. Add the chopped fresh herbs to the base of your baking dish and mix about, Pour over the Cauliflower. Add a little freshly ground pepper and salt and finish with some Pepperberry & Cherry Flavour Pearls.
Ta dah…
Until next time
Enjoy…from the Peninsula Larder Team
**If you don’t like Pepperberry & Cherry…take a peek at our other flavours, just click  HERE There are plenty of others to choose from.
- Twice baked Corn Souffle with Bush Tomato and Ginger, Lime & Chilli Flavour PearlsAugust 5, 2026
- Grilled Iceberg with Tahini Dressing and Wild Hibiscus Flavour PearlsJuly 16, 2026
- Roast Beets and Carrots with Lentils, Ash Brie and Pepperberry and Cherry Flavour PearlsMay 22, 2026
Peninsula LarderIn 2013, 2 chefs started cooking up a business idea and Flavour Pearls were created.
