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Spiced cauliflower with za’atar chive yoghurt and pickled shallots

Spices transforms this dish into an exciting weeknight salad. The spice coating is purposefully heavy, designed to give the roasted cauliflower an edgy punch of deep, earthy flavours. Use the spices you have available: spice blends like harissa, ras el hanout, Baharat, garam masala or even curry powder would all work as replacements for the cumin/coriander/turmeric/ cinnamon/chilli powder mix I’ve used.

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A plate of roasted cauliflower topped with white sauce, pickled onions, and chopped herbs, with a fork on the side.

The yoghurt is spiced too, with za’atar spice but you could also use dried herbs such as mint, thyme, oregano or basil (or a combo of them all). Make this vegan by using coconut yoghurt, which delivers a pleasing tropical lightness. The quick pickled shallots are a salad topper staple for me – they add a lovely hint of acid to my favourite vegetable dishes.

Spiced cauliflower with za’atar chive yoghurt and pickled shallots

Serves

Ingredients

Spiced cauliflower

2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder or 1 grated clove garlic
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne or chili powder or to your taste
Extra virgin olive oil
Salt and pepper
750 g cauliflower (about 1 medium), cut into florets
chopped chives, to serve
flatbread, to serve (optional)

Pickled shallots

1 shallot, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoon salt
2 tablespoons water

Za’atar chive yoghurt

250 g Greek or coconut yoghurt
10 g chopped chives
2 teaspoons za’atar blend or other dried herbs, see headnote
Extra virgin olive oil
Salt and pepper

Instructions

To make the pickled shallots, place all the ingredients into a small ceramic (non-reactive) bowl. Add 2 tablespoons of water and toss to combine. Set aside. The pickles can be made ahead of time and stored in a glass jar until ready to use. They will keep for several months in the fridge.
Preheat oven to 220˚C / 450˚F.
Place the cumin, coriander, turmeric, garlic powder, cinnamon, cayenne or chili powder in a large bowl and toss to combine. Add 2-3 tablespoon of olive oil and stir. Add the cauliflower and toss well until the cauliflower is coated in the spice mix.
Transfer the cauliflower to a baking sheet and arrange in a single layer. Season well with salt and pepper and place into the oven. Roast until the cauliflower is tender and golden around the edges, about 18-20 minutes.
Meanwhile, place the yoghurt, chives and za’atar in a bowl and stir to combine. Add about 1 tablespoon of olive oil and season with salt and pepper. Stir until combined.
On a large serving plate, spread 3/4 of the yoghurt. Top with the cauliflower, and drop dollops of the remaining yoghurt on top. Finish with a few pickled shallots and the chives. Serve alone or with flatbread, at room temperature.