This Moroccan Spiced Cauliflower is one of those side dishes that proves vegetables never need to be boring. Roasted until golden and tossed with warm spices, it’s the kind of dish that sits beautifully alongside flavour-forward mains like my Lamb Kofta or Grilled Lamb Cutlets with Herb Sauce. If you love this style of vegetable cooking, my Honey Spiced Baby Carrots with Labneh are another great side to try.
Moroccan Spiced Cauliflower
Golden roasted cauliflower with warm Moroccan spices and a vibrant mint yoghurt dressing. A flavour-packed vegetarian side dish that pairs beautifully with grilled meats or a shared table
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Servings: 4 people
Cost: $8
Equipment
- 1 Oven
- 1 Blender
Ingredients
- 1 Cauliflower
- 1 tsp Turmeric
- 2 tsp Cumin
- 2 tsp Garlic powder
- 1/2 tsp Smoked paprika powder substitute chilli powder for extra heat
- 3 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 cup Chopped parsley to serve
Mint Yoghurt Dressing
- 2 tbsp Greek yoghurt
- 2 cloves Garlic
- 2 tbsp Lemon juice
- 1 tsp Salt
- 1 tbsp Olive oil
- 1/4 cup Mint
- 1/4 cup Spinach leaves
- 1 Chilli optional
Instructions
- Preheat oven to 200 degrees celcius
- Cut the cauliflower into pieces that are roughly the same size, bite size.
- Pour the olive oil into a large mixing bowl and stir in the turmeric, cumin, garlic powder, paprika and salt and pepper
- Add the chopped cauliflower and stir until well coated
- Spread out the cauliflower on a lined baking tray, don't overcrowd the pan as it will steam instead of bake and go mushy.
- Bake for 30 minutes, turning once, until golden.
Mint yoghurt dressing
- Place garlic cloves, chilli, yoghurt, lemon juice, mint, spinach, salt and olive oil into blender.
- Blend until smooth.
- Place the baked cauliflower onto a serving platter, top with the chopped parsley leaves and mint yoghurt dressing to serve.
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