top of page
Black Garlic Illustration 2-01.png
DSCF3932.JPG

Spiced, Roasted Cauliflower with Black Garlic Yoghurt

Ingredients

  • 1 tablespoon olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground cinnamon

  • 1 head cauliflower, broken into florets
     

For the Black Garlic Yoghurt

  • 6 cloves Black Garlic

  • 250g full fat Greek yoghurt

  • 1 tablespoon olive oil

  • Juice of 1 lemon
     

To serve, optional

  • 1 small red onion, finely sliced

  • Juice of 1 lemon

  • 1 teaspoon white sugar

  • 20g fresh mint

  • 20g fresh parsley

  • Sprinkle of nigella seeds

 

1

2

3

4

5

6

Preheat the oven to 220°C/200°C fan.


Mix together the olive oil, cumin, paprika and cinnamon. Place the cauliflower onto a baking tray, drizzle over the spiced oil, lightly sprinkle with salt and pepper and toss to coat.


Roast for 22-25 minutes, until tender and turning dark golden brown at the edges. Remove from
the oven and allow to cool.


While the cauliflower is roasting mash the Black Garlic cloves with a fork. Add to the yoghurt with the olive oil and lemon juice. Stir to combine. Add salt and pepper to taste.


Place the finely sliced red onion into a bowl with the lemon juice and sugar. Toss to coat.


Spread the Black Garlic yoghurt onto serving plates. Top with the roasted cauliflower, pickled
onions, herbs and nigella seeds.

bottom of page