Brad Carter’s Roasted Cauliflower with Sea Truffle Droitwich Salt

Our salt ambassador and TV chef, Brad Carter, shares a simple yet super tasty vegetable dish; a whole roasted cauliflower. Perfect as an accompaniment to your Sunday Roast, or served on its own with a fresh, green, dressed salad.


1 whole cauliflower

50g unsalted butter

1 tablespoon Sea Truffle Droitwich Salt*


  1. Preheat your oven to 180c.

  2. Remove the outer leaves of your cauliflower and trim the stalk, leaving the rest whole.

  3. Mix together the butter and salt, and rub over the cauliflower, placing in a casserole dish with a little water in the bottom. You will need a lid, but keep this to one side for now.

  4. Place in the oven for 20-30 minutes to half steam and half roast the cauliflower. Remove the dish from the oven when the cauliflower gains colour.

  5. Place the lid on the casserole dish and place back in the oven to cook until tender, which could take up to 50-60 minutes in total.

  6. Leave to rest then slice into thick wedges to serve.

* If your cauliflower is on the small side, it would be worth reducing the amount of salt used.

Gillian Kerton