Roasted Cauliflower with Sesame Yogurt & Chili Herb Vinaigrette
Dive into a flavor explosion with our roasted cauliflower, perfectly caramelized to bring out its natural sweetness! Topped with creamy sesame yogurt and a zesty chili herb vinaigrette, this dish is not only vibrant but also packed with wholesome goodness. Elevate your plant-based meals with this delightful, easy-to-make recipe that’s sure to impress!
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 large cauliflowers
- 1 organic lemon, zest
- 1-2 organic limes, juice and zest
- 30 g flat-leaf parsley, finely chopped (1.06 oz)
- 1 shallot, finely diced
🥛Dairy & Eggs(1)
- 300 g Greek yogurt (10.6 oz)
🫙Pantry Staples(3)
- 100 ml extra virgin olive oil (3.38 fl oz)
- 100 ml cold-pressed rapeseed oil (3.38 fl oz)
- 75 g tahini (sesame paste) (2.65 oz)
🧂Spices & Seasonings(2)
- 50 g fresh coriander, finely chopped (1.76 oz)
- Salt
📦Other(2)
- 1 medium chili, finely chopped (e.g., Peperoncino)
- 3 tbsp Dukkah (Arab spice mix) (45 ml)
Nutrition (per serving)
Calories
753
Protein
18g
Carbs
30g
Fat
68g
👨🍳 Instructions
- 1
Preheat the oven to 240°C. Remove the leaves from the cauliflower heads, blanch them head down in a pot of salted water for 10 minutes, then drain.
- 2
Rub with 1 tsp sea salt and rapeseed oil, roast in the oven for about 10-15 minutes.
- 3
In the meantime, mix the yogurt with tahini until well combined. Season with lemon zest and a bit of sea salt.
- 4
For the vinaigrette, mix all ingredients well and season with black pepper and sea salt to taste.
- 5
Spread sesame yogurt on plates, place the cauliflower on top, drizzle with vinaigrette, and sprinkle with Dukkah.
💡 Pro Tips
- ✓Blanch cauliflower heads for exactly 10 minutes at a rolling boil before roasting to partially gelatinize the outer starches, creating a protective barrier that prevents excessive moisture loss and ensures the florets stay tender while the surface caramelizes.timing10 minutes at rolling boil
- ✓Mix yogurt and tahini at a 4:1 ratio (300g yogurt to 75g tahini) by whisking the tahini into yogurt gradually while adding 2-3 tbsp warm water; this prevents the paste from seizing and ensures a smooth emulsion with proper viscosity for coating.technique4:1 yogurt-to-tahini ratio
- ✓Roast at 240°C for 10-15 minutes because this temperature is high enough to trigger Maillard reactions (browning occurs above 154°C) while keeping cooking time short to avoid cauliflower drying out—blanching reduces required roasting time by 40-50%.timing240°C, 10-15 minutes
- ✓Toast the Dukkah separately for 2-3 minutes in a dry pan over medium heat before sprinkling, releasing its volatile oils and intensifying spice aromatics by up to 30% compared to raw application.technique2-3 minutes dry toasting
- ✓Add lemon zest to the yogurt mixture rather than juice because zest's essential oils provide bright citrus notes without introducing liquid that would thin the sauce and require additional yogurt to compensate.ingredientZest, not juice
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Roasted Cauliflower with Sesame Yogurt & Chili Herb Vinaigrette
Dive into a flavor explosion with our roasted cauliflower, perfectly caramelized to bring out its natural sweetness! Topped with creamy sesame yogurt and a zesty chili herb vinaigrette, this dish is not only vibrant but also packed with wholesome goodness. Elevate your plant-based meals with this delightful, easy-to-make recipe that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 large cauliflowers
- 1 organic lemon, zest
- 1-2 organic limes, juice and zest
- 30 g flat-leaf parsley, finely chopped (1.06 oz)
- 1 shallot, finely diced
🥛Dairy & Eggs(1)
- 300 g Greek yogurt (10.6 oz)
🫙Pantry Staples(3)
- 100 ml extra virgin olive oil (3.38 fl oz)
- 100 ml cold-pressed rapeseed oil (3.38 fl oz)
- 75 g tahini (sesame paste) (2.65 oz)
🧂Spices & Seasonings(2)
- 50 g fresh coriander, finely chopped (1.76 oz)
- Salt
📦Other(2)
- 1 medium chili, finely chopped (e.g., Peperoncino)
- 3 tbsp Dukkah (Arab spice mix) (45 ml)
Nutrition (per serving)
Calories
753
Protein
18g
Carbs
30g
Fat
68g
👨🍳 Instructions
- 1
Preheat the oven to 240°C. Remove the leaves from the cauliflower heads, blanch them head down in a pot of salted water for 10 minutes, then drain.
- 2
Rub with 1 tsp sea salt and rapeseed oil, roast in the oven for about 10-15 minutes.
- 3
In the meantime, mix the yogurt with tahini until well combined. Season with lemon zest and a bit of sea salt.
- 4
For the vinaigrette, mix all ingredients well and season with black pepper and sea salt to taste.
- 5
Spread sesame yogurt on plates, place the cauliflower on top, drizzle with vinaigrette, and sprinkle with Dukkah.
💡 Pro Tips
- ✓Blanch cauliflower heads for exactly 10 minutes at a rolling boil before roasting to partially gelatinize the outer starches, creating a protective barrier that prevents excessive moisture loss and ensures the florets stay tender while the surface caramelizes.timing10 minutes at rolling boil
- ✓Mix yogurt and tahini at a 4:1 ratio (300g yogurt to 75g tahini) by whisking the tahini into yogurt gradually while adding 2-3 tbsp warm water; this prevents the paste from seizing and ensures a smooth emulsion with proper viscosity for coating.technique4:1 yogurt-to-tahini ratio
- ✓Roast at 240°C for 10-15 minutes because this temperature is high enough to trigger Maillard reactions (browning occurs above 154°C) while keeping cooking time short to avoid cauliflower drying out—blanching reduces required roasting time by 40-50%.timing240°C, 10-15 minutes
- ✓Toast the Dukkah separately for 2-3 minutes in a dry pan over medium heat before sprinkling, releasing its volatile oils and intensifying spice aromatics by up to 30% compared to raw application.technique2-3 minutes dry toasting
- ✓Add lemon zest to the yogurt mixture rather than juice because zest's essential oils provide bright citrus notes without introducing liquid that would thin the sauce and require additional yogurt to compensate.ingredientZest, not juice