A spicy and sweet roasted cauliflower that offers layer upon layer of flavour.

  • Prep time: 20 minutes
  • Cooking time: 30 minutes
    • British
    • Dairy Free
    • Vegetarian
    • Vegan

    Whole Roasted Cauliflower with Lemon Yogurt & Spiced Tomato Sauce By Mike Reid

    Recipe Information

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    1 Cauliflower

    1 tin Chopped Tomatoes

    1 tsp Cumin

    1 tsp Chilli Powder

    1 tsp Smoked Paprika

    ½ tsp Ground Ginger

    1tps Cayenne Pepper

    1 Red Chilli

    4 tbsp Olive Oil

    30g Almonds, roasted whole

    100ml Soya Yoghurt

    Juice and Zest of 1 Lemon


    Pre-heat the oven to 180°C.

    Season your cauliflower generously before placing on the barbecue, whole florets side down to begin with. Baste continuously with butter, turning as needed. You want a nice golden colour on top and cooked all the way through including the core.

    Over a medium heat, add the olive oil to a pan and slowly heat the spices for about 2 minutes.

    Add the chilli powder, cook for a further minute, then add your chopped tomatoes and simmer until reduced by half. Season to taste.

    Dry roast the almonds in the oven for 8 minutes until golden, then leave to cool before roughly crushing them (not too fine as you need them chunky).

    Add the lemon juice and zest to your soya yogurt and season with salt to taste.

    For the last 10 minutes of your cauliflower on the grill, pour your tomato sauce over the cauliflower head and cover with the barbecue lid or a large bowl to bake the sauce into the cauliflower.

    To assemble, pour the yogurt onto a plate, add your cauliflower and serve immediately.

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