Greek Roasted Cauliflower

Why have white cauliflower when purple ones exist?! Marinated, roasted, and served on a creamy bed of tahini yoghurt and a vibrant mint salsa, your eyes are in for as much of a feast as your tastebuds are!

Preparation time Prep: 15 mins
bake 60 mins
Skill level Easy Peasy

You will need:

  • 2 heads purple cauliflower
  • ½ cup olive oil
  • 2 tablespoons oregano
  • 2 tablespoons smoked paprika
  • 4 pinches salt
  • 4 garlic cloves, halved
Yoghurt Sauce
  • 200g coconut yoghurt
  • 20g tahini
  • Pinch salt
Mint Punch
  • 1 cup mint leaves
  • 1 lemon, juice
  • 3 pinches salt
  • 1 pinch black pepper
  • 1 tablespoon olive oil
  • 4 roasted garlic cloves (cooked inside cauliflower)
Recipe: Conor Curran


  • 1Preheat oven to 180°C fan forced.
  • 2Combine olive oil, oregano, paprika & salt and generously brush onto cauliflower, including all the crevices and its underside.
  • 3Place garlic pieces inside the cauliflower branches from underneath it, so they sit inside the cauliflower, and place the caulis in a baking tray. Pour over any remaining marinade.
  • 4Place in the oven uncovered for 60 minutes or until purply black and tender.
  • 5Place all of the ingredients for the yoghurt sauce in a bowl and whisk until all ingredients have combined and thickened.
  • 6Place all ingredients for the mint punch in a mortar and pestle and combine. After the cauliflowers come out of the oven, roughly dice the garlic cloves and add them to the mint punch sauce, using the mortar and pestle to combine thoroughly.
  • 7Slice the roast cauliflowers in half.
  • 8Spoon yoghurt on the base of your serving dish. Add drops and dollops of mint punch (artistically, please) to your yoghurt and set the roasted cauliflower on top to serve :)
Did you enjoy this recipe?
Nah not my cup of tea

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