Moroccan cauliflower with lentils and a coriander yoghurt sauce is a delicious side dish packed with sweet and spicy flavours and a crunchy sesame seed finish. Serve this plant-based side with your protein of choice for an easy weeknight dinner or bring to your next BBQ!
Say hello to what may be the BEST cauliflower salad I have whipped up, ever. This moroccan roasted cauliflower with lentils and coriander yoghurt sauce is a true flavour bomb! It’s filled with spiciness, sweetness, and herby-coolness.
Cauliflower is such a popular veggie and probably the most versatile in my opinion. I mean, what can you not make with cauliflower?! From cauliflower pizza to orange sesame cauliflower wings, I can assure you that this moroccan cauliflower recipe will “WOW” you and if you were ever hesitant on cauliflower I am going to change your mind.
Moroccan roasted cauliflower with lentils and yoghurt
I am SO excited to share this easy to make, healthy vegetable side dish with you. It’s extremely versatile (see ingredient swaps below) and made in right around 40 minutes. Plus, it’s gluten-free and plant-based, yet protein-packed thanks to my favourite legume, lentils! Why you are going to love this moroccan cauliflower recipe:
- It’s the perfect dish to bring for a dinner party or bbq.
- The moroccan spices give roasted cauliflower a fun, flavourful and slightly spicy twist! It’s made from a simple mix of curry powder, cinnamon and paprika.
- Roasting cauliflower gives it a slightly sweet, caramelised flavour.
- It goes great with any meal! Serve it alongside grilled chicken, roast lamb, in grain bowls with rice or quinoa or even stuffed into pita wraps!
- To take this cauliflower up a notch, we drizzle it with a delicious coriander (cilantro) yoghurt sauce!
Ingredients you’ll need
- Cauliflower: the star of the show! You’ll need one large cauliflower or two small heads for this recipe.
- Moroccan spices: we’re using a mix of store-bought curry powder, ground cinnamon and paprika to give this dish a wonderful, delicious flavour and beautiful golden colour.
- Lentils: for a boost of plant-based protein. Yum! You can also sub cooked quinoa, brown rice or canned chickpeas if you prefer.
- Pickled red onions: totally optional but I love using my homemade pickled onions in this recipe! Otherwise you can use raw sliced red onions.
- Dried cranberries: to add a touch sweetness to this recipe. Feel free to use any small dried fruit here— dried cranberries, raisins, sultanas or chopped dates all work.
- Nuts and seeds: I love adding a sprinkle of toasted sesame seeds, almonds or pistachio nuts to this recipe for the best crunch.
- Lemon juice: to squeeze over the roasted cauliflower and to add to the yoghurt sauce. Helps balance out the flavours.
- Greek yoghurt: to make the sauce. I used plain Greek yogurt but a plain dairy free yoghurt works too.
- Fresh coriander (cilantro): you’ll need about one bunch for this recipe. Not a fan of coriander? Sub one fresh mint leaves!
How to make the best moroccan cauliflower dish
- Prepare cauliflower: Start by removing stems and leaves from cauliflower, and roughly chop into 1-inch florets. Place florets in a large bowl and toss with olive oil, spices, salt and pepper until every coated. Spread on a baking sheet lined with baking paper and bake for 30 minutes, tossing once halfway through, or until tender.
- Yoghurt sauce: Make the coriander yoghurt sauce by blending the greek yoghurt, coriander leaves, tahini, lemon juice and salt in a food processor. Adjust seasonings to taste. Set aside.
- Mix everything together: When the cauliflower is done, combine in a large bowl with the lentils, onions, cranberries, nuts/ seeds, coriander and lemon juice. Toss everything to combine well, adjusting seasonings to taste.
- Drizzle with yoghurt sauce: Serve salad and top with the coriander yoghurt sauce and sprinkle with extra sesame seeds. Enjoy!
What to serve with this moroccan roasted salad
If you’d like to enjoy this moroccan roasted cauliflower as a main meal, I recommend topping it with a quality source of protein. Some ideas:
- Poached eggs
- Grilled chicken
- Roast lamb
- Crispy tofu
Otherwise, serve this vegetable dish as a side to your main meal!
How to store leftovers
If you’re planning on having leftovers, I would advise keeping the yogurt sauce separate from the cauliflower (i.e. serving it as a side dipping sauce, or only using what you need). This way, you can reheat the cauliflower separately.
Leftovers will keep for 3-4 days in the fridge. Store both the roasted cauliflower and the yogurt sauce in separate airtight containers
Cauliflower Nutrition Facts
This popular veggie has risen in popularity in recent years, due to its versatility and amazing nutrition profile. Cauliflower is a great source of:
- Vitamins such as vitamin C, K, B6 and folate.
- Minerals such as potassium, manganese, magnesium and phosphorus
- Dietary fibre, with 1 cup providing 3 grams (approximately 10% of your daily needs). Fibre helps lower your risk of chronic diseases like heart disease and diabetes, while also promoting gut health.
- Antioxidants, promoting good overall health.
A few of my other favourite healthy and delicious salads to make:
If you try this Moroccan cauliflower with coriander yoghurt sauce recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Moroccan Cauliflower with lentils, and a coriander yoghurt sauce is delicious side dish packed with sweet and spicy flavour. Serve this plant-based side with your protein of choice for an easy weeknight dinners or bring to your next BBQ!
- 1 large or 2 small heads cauliflower, cut into florets
- 1 tablespoon curry poweder
- 1/2 teaspoon cinnamon
- 1 teaspoon paprika
- 2 tablespoons extra virgin olive oil
- 1 can brown lentils, rinsed
- 1/4 cup pickled red onions (or 1/4 raw red onion sliced)
- 1/4 cup dried cranberries
- 1/4 cup toasted sesame seeds/ sliced almonds
- 1 lemon, juiced
Coriander yoghurt sauce:
- 3/4 cup plain greek yoghurt
- 1 cup fresh coriander leaves (+more for serving)
- 1 lemon, juiced
- Salt + pepper, to taste
- Preheat oven to 180C/ 350F and line a sheet pan with baking paper.
- Remove stems and leaves from cauliflower, and roughly chop into 1-inch florets. Place florets in a large bowl and toss with olive oil, spices, salt and pepper until every coated. Spread on a baking sheet lined with baking paper and bake for 30 minutes, tossing once halfway through, or until tender.
- Meanwhile, make the yoghurt sauce by blending the greek yoghurt, coriander leaves, tahini, lemon juice and salt in a food processor. Adjust seasonings to taste. Set aside.
- In large bowl combine the roasted cauliflower with the lentils, onions, cranberries, nuts/ seeds, coriander and lemon juice. Toss everything to combine well, adjusting seasonings to taste.
- Plate up the salad and drizzle with the coriander yoghurt sauce and sprinkle with extra sesame seeds. Enjoy!
- Leftovers will keep for 3-4 days in the fridge. Store both the roasted cauliflower and the yogurt sauce in separate airtight containers
Keywords: moroccan cauliflower, moroccan roasted cauliflower, moroccan cauliflower with yoghurt sauce