Roasted cauliflower with yogurt dip

Roasted cauliflower with yogurt dip

Based on 23 ratings

"You can find plenty more dishes full of roasted flavors in my new cookbook “HEFTIG DEFTIG (SüdWest Verlag)“!"

Difficulty

Easy 👌

Preparation

20 min

Baking

50 min

Resting

0 min

Ingredients

2Servings
½ head
cauliflower
200 g
soy yogurt
1 tbsp
soy sauce
1 tbsp
white almond butter (divided)
tbsp
lemon juice (divided)
tbsp
rapeseed oil
½ tbsp
toasted sesame oil
½ tbsp
maple syrup
½ clove
garlic
½ tsp
hot ground paprika
½ tsp
ground cumin
5 g
cilantro
5 g
parsley
5 g
mint
1
green onions
½ tsp
lemon zest
1 tsp
salt
pepper
black sesame seeds for serving
MetricImperial

Utensils

oven, bowl, citrus press, blender, cutting board, knife, pastry brush, baking sheet, fine grater, rubber spatula

How-To Videos

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How to chop green herbs

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How to secure a cutting board

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal347
Fat29 g
Protein10 g
Carb12 g
  • Step 1/5

    Preheat oven to 180°C/350°F. Add soy sauce, some white almond butter, some lemon juice, rapeseed oil, toasted sesame oil, maple syrup, garlic, hot ground paprika, and ground cumin to a blender. Blend until combined, set aside. Remove stem and leaves from cauliflower, but keep any crisp leaves and set aside. Transfer cauliflower to a bowl.
    • 1 tbsp soy sauce
    • ½ tsp white almond butter
    • 1 tbsp lemon juice
    • tbsp rapeseed oil
    • ½ tbsp toasted sesame oil
    • ½ tbsp maple syrup
    • ½ clove garlic
    • ½ tsp hot ground paprika
    • ½ tsp ground cumin
    • ½ head cauliflower
    • oven
    • bowl
    • citrus press
    • blender
    • cutting board
    • knife

    Preheat oven to 180°C/350°F. Add soy sauce, some white almond butter, some lemon juice, rapeseed oil, toasted sesame oil, maple syrup, garlic, hot ground paprika, and ground cumin to a blender. Blend until combined, set aside. Remove stem and leaves from cauliflower, but keep any crisp leaves and set aside. Transfer cauliflower to a bowl.

  • Step 2/5

    Add some marinade to the bowl and brush cauliflower with it until it’s coated. Transfer to a baking sheet and bake at 180°C/350°F for approx. 50 min. Add cauliflower leaves to remaining marinade and toss to coat. In the last 10 min. of baking, put marinated leaves next to the cauliflower on the baking sheet and roast them together.
    • pastry brush
    • baking sheet

    Add some marinade to the bowl and brush cauliflower with it until it’s coated. Transfer to a baking sheet and bake at 180°C/350°F for approx. 50 min. Add cauliflower leaves to remaining marinade and toss to coat. In the last 10 min. of baking, put marinated leaves next to the cauliflower on the baking sheet and roast them together.

  • Step 3/5

    Chop cilantro, parsley, and mint. Finely slice green onion and save some of it for serving. Add one fourth of the soy yogurt and cilantro to a blender and mix until combined. Transfer to a bowl and add remaining soy yogurt, parsley, mint, green onions, lemon juice, remaining white almond butter, and lemon zest. Season with salt and pepper to taste and stir to combine.
    • 5 g cilantro
    • 5 g parsley
    • 5 g mint
    • 1 green onions
    • 200 g soy yogurt
    • ¾ tbsp lemon juice
    • ¾ tbsp white almond butter
    • ½ tsp lemon zest
    • salt
    • pepper
    • bowl
    • fine grater
    • citrus press
    • rubber spatula
    • blender

    Chop cilantro, parsley, and mint. Finely slice green onion and save some of it for serving. Add one fourth of the soy yogurt and cilantro to a blender and mix until combined. Transfer to a bowl and add remaining soy yogurt, parsley, mint, green onions, lemon juice, remaining white almond butter, and lemon zest. Season with salt and pepper to taste and stir to combine.

  • Step 4/5

    Once the cauliflower is baked, quarter it. Serve with yogurt dip and baked cauliflower leaves. Sprinkle with remaining green onions and black sesame seeds. Enjoy!
    • black sesame seeds for serving
    • cutting board
    • knife

    Once the cauliflower is baked, quarter it. Serve with yogurt dip and baked cauliflower leaves. Sprinkle with remaining green onions and black sesame seeds. Enjoy!

  • Step 5/5

    You can find plenty more dishes in Sebastian's new cookbook “HEFTIG DEFTIG" (SüdWest Verlag)!

    You can find plenty more dishes in Sebastian's new cookbook “HEFTIG DEFTIG" (SüdWest Verlag)!

  • Enjoy your meal!

    Roasted cauliflower with yogurt dip

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