Roasted cauliflower with dukkah and yoghurt

Total time: 1hr 30m
Preparation Time: 30m

For 4 people


Corinne & Bettina - nom-nom

Nutritional Information

Contains 402 Kcal, 11g Protein, 20g Carbohydrates, 32g Fat


  • Cauliflower
  • 1 cauliflower (approx. 1 kg)
  • 4 tbsp olive oil
  • 100 g tahini
  • 1.5 tsp turmeric
  • 2 tsp sweet paprika
  • 0.5 tsp ground coriander seeds
  • 0.25 tsp ground cumin
  • 1.5 tsp salt
  • Yoghurt dressing
  • 200 g plain greek yoghurt
  • 1 garlic clove, pressed
  • 0.5 organic lemon, use grated zest and 2 tbsp of juice
  • salt, to taste
  • Toppings
  • 1 pomegranate, seeds removed
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 2.5 tbsp Dukkah (spice mix)

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  • Cauliflower

    Remove the cauliflower stalk, the leaves can be left intact. Place on a baking tray lined with baking paper. Combine the tahini, oil and spices. Rub the marinade into the cauliflower. Bake for approx. 1 hr. in the centre of an oven preheated to 180°C (until golden brown and cooked through).
  • Yoghurt dressing

    Combine the yoghurt with the garlic and lemon, season with salt.
  • Toppings

    Sprinkle the roasted cauliflower with the parsley, pomegranate seeds and dukkah. Cut into slices and serve with the yoghurt dressing.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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