Go Back
–+ servings
Print

Spiced cauliflower with za’atar chive yoghurt and pickled shallots

Servings 4

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
US Customary - Metric

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.