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Roast spiced cauliflower with yoghurt dressing recipe image

Print Roast spiced cauliflower with yoghurt dressing

A quick roasting intensifies cauliflower's nuttiness. With its Indian-spiced yoghurt marinade this recipe manages to get a huge amount of flavour out of only a few ingredients. As ever with cauliflower, blanch the florets only briefly or you'll risk them getting soggy and tasteless.


  • 1 cauliflower, separated into florets
  • 1 tbsp olive oil
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • ½ tsp ground black pepper
  • Salt
  • 4 tbsp plain yoghurt, creamy if possible
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • Juice of ½ lemon, or more to taste
  • Handful fresh coriander leaves, roughly chopped
  • Salt & pepper


  1. Heat your oven to 200°C/Gas 6.
  2. Boil the cauliflower florets for a couple of minutes in salted water, so they are not quite raw but not soft.
  3. Toss in the oil, then combine the spices and salt in a bowl and roll the cauliflower in the mix to coat.
  4. Transfer the florets to a roasting tray and cook in the oven for 15-20 minutes or until tender.
  5. Combine all the remaining ingredients except the coriander to make the dressing, and pour over the slightly cooled cauliflower. Finish with a sprinkling of chopped coriander.
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