So many layers of flavour, spiced and roasted cauliflower, a delicious red pepper sauce, all on a bed of creamy garlic yoghurt


Difficulty: Intermediate
Servings: 6
Best Season: Suitable throughout the year


Inspired by an Ottolenghi recipe, this dish just sang with flavour and sparkeled on the table! I made this for my friend who is a vegetarian, but everyone else got in on the act and it was gone in no time.
The roasted cauliflower brings a bite to it, the red pepper sauce has a punchy flavour and the garlic yoghurt makes for a perfect partner. 

Options: Scoop it up with some crisp naan bread as a main or pair it with some roast lamb - it makes a dazzling side dish for any roast.

You can add some green beans to the cauliflower for more variety

Tip: All the separate elements can be made ahead if you are entertaining.

Make extra red pepper sauce and freeze it for another day, or use it for a dip, mixed with feta (see my recipe in dips section)


The cauliflower

The red pepper sauce (freeze any extra sauce)

The yoghurt


  1. Heat the oven to 220C. In a large bowl, season the cauliflower with salt pepper and oil and spread out on a baking tray. Roast for 25 mins, till charred but holding its shape. Set aside to cool.

     When cool, transfer to a bowl and add the cumin, coriander, zaatar and sumac and mix it with half the mint leaves. 

  2. Season the red onions with salt, and pepper. Separate them out and ensure each piece is seasoned. Spread on a roasting tray and roast in the same oven for 10/15 mins till lightly crisped, stirring it once . Set aside to cool, then mix half in with the cauliflower, reserving the other half to arrange when assembling. 

  3. Put the red peppers and chilli,   into a food processor and puree. Taste for seasoning and add salt and pepper as needed

    Mix the garlic, lemon juice and zest, salt and pepper with the yoghurt and set aside. 

  4. All these elements can be made ahead if you are entertaining. When you are ready to serve, warm the cauliflower and onions in an oven for 10 mins . 

    Spoon the yoghurt on to a pretty plate. Arrange the cauliflower, then the remaining onions. Spoon over red pepper sauce, enough so that every serving gets some. Put the rest in a bowl on the side when serving. 

    Scatter mint leaves and the pine nuts over it. 

    Watch your guests demolish the plate! 

Keywords: re pepper sauce, roasted cauliflower, garlic,yoghurt, spices
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