Recipes

ROASTED SPICED CAULIFLOWER WITH GARLIC YOGHURT

Posted On: 2026-08-14 12:45:41

olive oil for cooking

1 teaspoon ground turmeric

1½ teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon ground cinnamon

1 teaspoon salt

zest of 1 lemon zest

1 cauliflower (large whole head)

lemon juice of ½

Caramelised garlic yoghurt sauce

1 bulb garlic unpeeled

1 cup Greek yoghurt

To serve

¼ cup sliced almonds lightly toasted chopped

½ cup pomegranate seeds

¼ cup flat-leaf parsley or coriander chopped

Directions:

Preheat oven to 220°C. Mix 2 Tbsp of oil, spices, salt and zest into a paste. Cut top off garlic bulb to expose the cloves. Drizzle with olive oil, season with salt and wrap loosely in tinfoil.

Bring a full kettle of water to the boil. Trim stalk on cauliflower so it will stand upright with a flat base. Keep the leaves on if you can (as they go nice and crispy). Place cauliflower upright in a colander and pour boiling water all over to lightly blanch it.

Pat cauliflower dry with paper towels. Use a large, sharp knife to cut cauliflower in half from the top down through the stalk. Place both halves in a roasting dish (cut-side up) and rub all over with spice paste. Drizzle generously with olive oil and squeeze over lemon juice. Place garlic bulb parcel in the roasting dish.

Roast for about 50 minutes or until cauliflower is a deep, charred, golden colour. Turn over halfway through to give both sides a chance to brown.

Carefully squeeze caramelised garlic out of the skins without burning yourself (using paper towels helps), into a bowl. Mash garlic, mix in yoghurt and season to taste with salt and pepper.

To serve, spread a generous amount of garlic yoghurt over a serving plate and place cauliflower halves on top. Dollop over a little more garlic yoghurt and scatter with almonds, pomegranate seeds and coriander or parsley.

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