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Spiced, Roasted Cauliflower with Black Garlic Yoghurt


  • 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








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.

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