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Roasted cauliflower on a rectangular plate with coriander leaves, pickled onions, lentils, dried cranberries and toasted sesame seeds. Drizzled with yoghurt sauce. Lemon wedges and gold fork on the side for garnish.

Moroccan Cauliflower with Coriander Yoghurt Sauce

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 serves 1x
  • Category: Side dish
  • Method: Bake
  • Cuisine: Middle eastern, Moroccan

Description

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!


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 180C/ 350F and line a sheet pan with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Plate up the salad and drizzle with the coriander yoghurt sauce and sprinkle with extra sesame seeds. Enjoy!

Notes

  • 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