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Spiced Whole Roasted Cauliflower


For 4 servings


  • 1 medium cauliflower

  • 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling

  • 2 tablespoons fresh lemon juice, plus more to taste​

Cauliflower marinade / sauce:

  • ½ cup soy yoghurt yogurt

  • 1 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • 1 garlic clove, minced

  • ½ teaspoon ground cumin

  • ½ teaspoon turmeric

  • ½ tsp paprika

  • ½ teaspoon maple syrup

  • ½ teaspoon fine sea salt

  • Pinch of chilli flakes


  • ¼ (35g) cups slivered/chopped almonds

  • Seeds from ½ Pomegranate

  • Fine sea salt and freshly ground black pepper

  • Coriander

NOTE: The Beetroot Hummus is found in my website in "Sides"


  1. Preheat the oven to 200 degrees (C) fan-force and line a baking sheet with baking paper.

  2. Slice the bottom of the core off the cauliflower so that it sits evenly on the baking tray. Drizzle 1 tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper, cover with foil and roast for 40 minutes.

  3. To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, turmeric, paprika, chilli flakes maple syrup and salt.

  4. Remove the cauliflower from the oven, remove the foil and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1 tbsp of olive oil and the lemon juice over the cauliflower. Return the cauliflower to the oven and roast for another 20 minutes.

  5. Remove the cauliflower from the oven and spread ¼ of the yogurt sauce all over. Roast for another 10 minutes.

  6. Remove the cauliflower from the oven. It should be golden and crispy on the outside and fork-tender on the inside.

  7. Top the cauliflower with more sauce and sprinkle the almonds, pomegranate and coriander. Slice the cauliflower into quarters and serve with quinoa, beetroot hummus and the remaining sauce on the side.

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