Roasted Cauliflower

Such a simple dish, but a guaranteed success, not least for it's beauty but also because it can even be served to vegan guests. Healthy but tasty, its preparation is even faster and more delicious thanks to the use of a convection steam oven. It’s so good it will even win over those who don’t normally like the vegetable. Cauliflower should be a staple on our tables during spring. Indeed, it is full of vitamins and minerals, especially vitamin C, as well as having anti-inflammatory properties.

(for 4 people)

1 whole cauliflower
3 tbsp olive oil
parsley to taste
thyme to taste
grated peel of 1 lemon
turmeric to taste
chilli pepper to taste
salt and pepper to taste


Remove the leaves and wash the cauliflower, trying to leave it whole. Mix the oil in a bowl along with the grated lemon peel, herbs and spices to taste. Emulsify the dressing with a fork, then rub it well all over the cauliflower. Place the cauliflower on a baking sheet lined with baking paper and bake at 200°C/390°F, convection mode, maximum steam for 25 minutes. Garnish with some fresh herbs and serve.