Mary Berry Roasted Cauliflower

I wasn’t expecting cauliflower—of all things—to steal the show at Sunday lunch. But here we are. I made this Mary Berry roasted cauliflower on a whim (mostly because the half-forgotten cauliflower in my veg drawer was giving me side-eye), and it turned out better than half the mains I’ve cooked lately.

That said, it didn’t go entirely smoothly the first time. I got a bit lazy with the paprika—didn’t toss it properly—and some bits ended up a bit chalky, others bland. Lesson learned: even coating is everything. Let me show you how I fixed that and why this bake is now in heavy rotation at mine.

WHY THIS ONE WORKS SO WELL

Roasting turns cauliflower into something magic—nutty, tender, and miles from the soggy steamed version we all suffered through as kids. But the real clincher here? Mary’s combo of smoky paprika and savoury Parmesan. It’s bold but still balanced, and that final blast in the oven gives just enough crisp and caramelised edge.

Most recipes skimp on the seasoning or forget the texture. But not this one. The paprika-to-oil ratio is bang-on, and that last-minute cheese addition? Absolute game changer. I’ve tested versions with the cheese added earlier—it just burns and turns bitter. Five minutes at the end is the sweet spot.

INGREDIENTS + WHY THEY MATTER

• Cauliflower (1 large head, ~500g) – Choose one that’s tight and fresh. Soft spots = sad results.
• Sunflower Oil (2 tbsp) – Neutral, high smoke point. I once tried olive oil and it overpowered the paprika.
• Paprika (1 tbsp) – Adds depth and smokiness. Smoked or sweet both work, but don’t go for hot unless you like heat.
• Parmesan (2 tbsp, finely grated) – Salty and umami-rich. I tried veggie hard cheese once—it worked, but lacked the same punch.
• Salt + Pepper – Don’t skip them. Even the best cheese can’t save an under-seasoned traybake.

MAKING IT YOURS (WITHOUT RUINING IT)

Tested and not-so-random swaps:

• Dairy-free? Nutritional yeast + olive oil does the trick. Not cheesy-cheesy, but adds savouriness.
• Want a kick? A pinch of cayenne with the paprika spices things up.
• Cheese switch: Gruyère is dreamy but melts fast, so sprinkle in the last 2 minutes.
• Garlic vibes: Toss in a few smashed garlic cloves with the cauliflower. Roast alongside and they go soft and sweet.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Paprika clumped or burned	Didn’t toss cauliflower evenly	Mix oil + paprika first, then toss
Florets soggy	Too crowded in the tray	Use a bigger tray or split into two
Cheese disappeared	Added too early	Wait until the final 5 mins, no sooner

HOW TO MAKE MARY BERRY’S ROASTED CAULIFLOWER

1. Preheat oven to 200°C / 180°C fan / Gas 6 (400°F). Line your roasting tin if it’s prone to sticking.
2. Prep cauliflower – Break into small florets. Think two-bite pieces; too big and they won’t crisp.
3. Mix paprika + oil – Stir together in a bowl, then toss with cauliflower to coat evenly. Season well with salt and pepper.
4. Roast for 25 minutes—until golden, edges crisp, and a fork slips in with no resistance.
5. Add Parmesan – Sprinkle over the top and return to the oven for 5 minutes. It should melt and just start to catch.
6. Serve hot – I like it piled high in a warm bowl with a final grind of black pepper.

TIPS FROM MY KITCHEN

• I use a dark metal roasting tin—gives better browning than glass or ceramic.
• Don’t skip tossing the oil and spice in a bowl first. Direct drizzle never coats evenly.
• For extra crunch, roast an extra 5 mins—but watch closely so it doesn’t dry out.
• Leftovers? I mash them into scrambled eggs or fold through couscous.

STORAGE + SERVING

• Fridge: Keeps 3 days in an airtight container.
• Don’t freeze. Texture goes mushy.
• To reheat: Oven > air fryer > microwave (in that order).
• Serve with: Grilled meats, grain salads, or stuffed into a warm wrap with hummus and rocket.

FAQs – REAL ANSWERS FROM MY OVEN

Q: Can I use frozen cauliflower?
A: I’ve tried it. It’s okay in a pinch—but roast straight from frozen, and expect less crisp. Drain well if it’s been blanched.

Q: Is this spicy?
A: Not at all—standard paprika is mild. Want heat? Use hot paprika or a pinch of chili flakes.

Q: Can I make it ahead?
A: Yes—roast fully, then reheat in a hot oven for 10 mins. It’s not as crispy, but still tasty.

Q: What’s the best cheese to sub for Parmesan?
A: Pecorino works if you like it saltier. Grana Padano is a gentler dupe. Vegetarian hard cheese is fine but mild.

Q: Can I air fry this?
A: Yes—180°C for 10–12 mins, shake halfway. Add cheese in the last 2 mins. It crisps beautifully!

Try More Recipes:

• Mary Berry Crayfish and Avocado Cocktail
• Mary Berry Leek and Potato Gratin
• Mary Berry Miso Salmon With Aromatic Spinach
• Mary Berry Provence Tomato and Garlic Pistou Tart