Sea Parsley Baked Cauliflower


Serves 4 as a side

  • 3 Tbsp dried Sea Parsley
  • 1 whole cauliflower, florets separated
  • 4 Tbsp grained Dijon mustard
  • 2 tbsp crushed garlic
  • 3tbsp lemon juice
  • Olive oil
  • Vegetable oil
  • Aioli, to serve


  1. Line a baking tray with parchment and preheat oven to 200C.
  2. Combine cauliflower, Dijon, garlic, lemon juice, sea parsley and drizzle generously with olive oil. Season with salt and pepper, toss to cover evenly.
  3. Spread cauliflower onto baking tray, and bake 25 mins until crispy and golden, tossing once.
  4. Serve cauliflower as a light vegan lunch or a side for dinner, garnished with dollops of aioli.

This recipe brought to you by

Robyne Low

Introducing Our Range Of Dried Herbs

Tucker Bush Native Herbs are dried and ready to use in your cooking. Enjoy these local flavours with cooked meats, baked treats and steeped in hot water for an aromatic tea.

See more dried-herb recipes

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