• Nava

Roasted Cauliflower G/F Vegan /Vegetarian

I was inspired to make this cauliflower from a photo I saw, there was no recipe so I decided to make my own.

I really like cauliflower but I hardly eat it these days (you have to pronounce the ’s’ with a whistle so you sound like a granny) because, well, let’s say some things are best-left undivulged.

I wanted to make something light but tasty for the days I just don’t feel like having a heavy meal.

This can be made for lunch, brunch, dinner or as a side dish. You can use any spice you like, you can add, subtract spices but just start off slow. Start with a 1/4 teaspoon when using spices. You can always add but not subtract, trust me, you’re talking to Mrs impulsive…

I love this dish because it’s not labour-intensive, looks very pretty, and it’s low fat and HEALTHY!



  • 1 medium-large head of cauliflower

  • 1 teaspoon onion powder

  • 1 teaspoon garlic salt

  • 3 teaspoon zaatar

  • 3 tablespoons oil

Yoghurt sauce

  • 1 1/2 - 1 3/4 cups plain Greek yoghurt or coconut yoghurt

  • 9 teaspoon (45mls) fresh lemon juice

  • 3 tablespoons tahini

  • 1 garlic clove, crushed

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon sweet paprika

  • 1/4 teaspoon cumin

  • 1/2 tsp salt or according to taste

  • 4 teaspoon maple syrup or honey

This amount will make quite a bit of sauce but it keeps well in the fridge for a few days and you can eat this sauce with chicken schnitzel, roast chicken or other roasted veggies

I just kept tasting until I got the flavour I wanted. Start off with 1/4 teaspoon of spices and add more if you want more flavour.

Same with the honey, I started off with one teaspoon.



Pre-heat the oven to 200c.

  1. Line a baking tray with baking paper. Remove leaves from the cauliflower, cut off the bottom stalk without taking too much off; (you want the entire head intact for roasting).

  2. In a small bowl, mix the spices with the oil, then using your hands rub mixture all over the cauliflower.

  3. If you don’t want to get your hands dirty, then use a pastry brush to brush the mixture all over the cauliflower.

  4. Place cauliflower on the tray so it sits flat.

  5. Roast cauliflower until tender, about one hour. Check by piercing the cauliflower with a knife, which should go through easily.

Yoghurt sauce

  1. In a bowl mix all of the yoghurt sauce ingredients

  2. Topping

  • A generous handful of mixed fresh herbs, continental, parsley, mint, and dill, coarsely chopped

  • 1 pomegranate seeds

  • A handful of smashed pistachios



PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!


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