Moroccan-spiced roasted cauliflower with a yogurt-mint dressing
Serves: 4
Prep time: 10 minsTotal time: 
Recipe by Mitzie Wilson, with thanks to Hetty Gullifer / Recipe photograph by Toby Scott
Moroccan-spiced roasted cauliflower with a yogurt-mint dressing
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
159Kcal
Fat
9gr
Saturates
3gr
Carbs
11gr
Sugars
7gr
Fibre
4gr
Protein
7gr
Salt
0.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 medium cauliflower, about 900g
- 2 tbsp toasted sesame oil
- ¼ tsp chilli flakes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 garlic clove, crushed
- a large pinch of sea salt
For the dressing
- 100g Greek yogurt
- 2 tbsp mint leaves, finely chopped
- 1 tbsp lemon juice
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Remove the cauliflower's green leaves and trim the stalk so the cauliflower sits flat in a small roasting tin.
- Drizzle the cauli with 1 tablespoon sesame oil. Sprinkle over the chilli flakes, spices, garlic and salt, and use your hands to rub it all into every nook. Drizzle with the remaining oil and roast for 35-40 minutes, until tender.
- Meanwhile, make the dressing: mix the yogurt, mint and lemon juice, season to taste with salt and pepper and add just enough cold water to make a pourable dressing.
- Drizzle the roasted cauliflower with the dressing before serving.
