Roasted Cauliflower With Spiced Yogurt Sauce

If you ever tried roasting cauliflower, this striking dish not only adds a definite wow factor to your meal table. Brown, crisp layer, seasoned with spices and paired with spiced greek style yogurt dip: this blank canvas instantaneously turns into a dramatic feast for both the eyes and palate.
Cauliflower is a wonderful source of vitamins, fiber, omega-3 and an endless list of other health benefits. But like every other uncooked vegetable, cauliflower has a mildly bitter flavour, which may not be the most favourable taste for many. To counter that bitterness, we used Farmers Union Greek style yogurt mixed together with spices, to get that zesty spiced cream. Slather on that tangy boost of flavours all over the cauliflower head and roast for an hour till it becomes that aromatic caramelized brown dome. Finish off by drizzling over toasted pine nuts, parsley and feta cheese add that light saltiness to the nutty, buttery flavours.
Feel free to indulge in this addictive cauliflower and yogurt combo a deliciously great way to beat those hunger pangs without adding inches to your waistline.
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Adjust Servings
1head cauliflower
40g pine nuts (plus extra for garnish)
50g feta cheese
5g flat leaf parsley (chopped)
Spiced Yogurt Sauce:
300g Farmers Union Greek Style Yogurt
Zest of 1 lime
1tsp chili powder
1tsp cumin powder
1tsp coriander powder
1tsp garam masala
2tsp garlic powder
1tsp kosher salt
1tsp sugar
¼tsp black pepper



Preheat oven to 200°C Line a baking tray with baking paper.
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Toast 40g pine nuts.Chopped half and set aside for garnish.
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Wash the cauliflower and trim off the green leaves and any woody parts on the stem. Pat the cauliflower dry.
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Place on baking tray.
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In a bowl, mix 300g Farmers Union Greek Style Yogurt, zest of 1 lime, 1 tsp chili powder, 1 tsp cumin, powder, 1 tsp coriander powder, 1 tsp garam masala, 2 tsp garlic powder, 20g chopped pine nuts, 1 tsp kosher salt and ¼ tsp black pepper.
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Smear the spiced Greek style yogurt mixture evenly onto the cauliflower.
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Roast in the oven for 1 hour, until the surface is dry and lightly browned.
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Let the roasted cauliflower rest for 10 minutes.
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Garnish with reserved toasted pine nuts, 5g of chopped flat leaf parsley and 50g crumbled feta cheese.
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Serve with a generous dollop of the spiced yogurt sauce
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