Greek Roasted Cauliflower Recipe
This recipe is rated 4.7 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Comfort food
Lazy dinners
Main meals
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!
You will need
Serves 4
- 2 heads purple cauliflower
- 1/2 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
Directions
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Step 1
Preheat oven to 180°C fan forced.
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Step 2
Combine olive oil, oregano, paprika & salt and generously brush onto cauliflower, including all the crevices and its underside.
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Step 3
Place 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.
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Step 4
Place in the oven uncovered for 60 minutes or until purply black and tender.
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Step 5
Place all of the ingredients for the yoghurt sauce in a bowl and whisk until all ingredients have combined and thickened.
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Step 6
Place 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.
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Step 7
Slice the roast cauliflowers in half.
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Step 8
Spoon 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 :)
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Recipe: Conor Curran
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