Spiced, Roasted Cauliflower with Black Garlic Yoghurt

Spiced, Roasted Cauliflower with Black Garlic Yoghurt


1 tablespoon Coratina olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1 head cauliflower

For the Black Garlic Yoghurt:

1/8th cup Black Garlic balsamic vinegar
250 grams full fat Greek yoghurt 
Juice of 1 lemon


To serve, optional:

1 small red onion, finely sliced
Juice of 1 lemon
1 teaspoon white sugar
20g fresh mint
20g fresh parsley
Sprinkle of nigella seeds


Preheat the oven to 425°F

Mix together the olive oil, cumin, paprika and cinnamon.

Place the cauliflower head into a cast iron pan, drizzle over the spiced oil, then lightly sprinkle with salt and pepper.

Roast for 22-25 minutes, until tender and turning dark golden brown at the edges.

Remove from the oven and allow it to cool.

While the cauliflower is in the oven mix the Black Garlic balsamic, yoghurt and lemon juice. Stir to combine. Add salt and pepper to taste.

Place the finely sliced red onion into a bowl with the lemon juice and sugar. Toss to coat.

Spread the Black Garlic yoghurt onto serving plates. Top with the roasted cauliflower, pickled onions, herbs and nigella seeds.


Older Post Newer Post