Cauliflower roasted in spicy yogurt

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Lebanese




Cooking time


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Cooking in yogurt is like cooking with a magical stick. Even when it is plant based yogurt. Your dish will turn immediately in a comfor food, just like that. In the northern part of Lebanon it is very common to cook in yogurt. There is a lot of yogurt around and they know exactly what to do with it. Really worth the try. And this dish is such a nice balance between its taste, texture, colour.. and simply delicious.


  • 1 cauliflower

  • 4 cloves garlic

  • 0,5 table spoon turmeric

  • 1 table spoon paprika and cumin

  • 1 red chili pepper (20 minuten soaking in vinegar) or 2 table spoons of shatta

  • 1 red onion

  • 50 gram pine nuts

  • 150 ml plant based yogurt

  • 1 bouquet flat parsley

  • 0,5 bouquet fresh mint

  • 3 eetlepels lemon juice

  • olive oil

  • salt and pepper


  • Heat the oven to 225 degrees. Cut the cauliflower into small florets.
    In a bowl, mix the yogurt, turmeric, paprika, crushed garlic, cumin powder, a little olive oil, lemon juice, salt and pepper. Beat it well together. Mix the cauliflower florets well into the mixture until they are completely absorbed. Place them in a bowl in such a way that they are next to each other and not on top of each other. Put in the oven and let them bake for 30 minutes. Toss every now and then.
  • If you don’t have a shatta, mix the chopped red pepper with a few tablespoons of vinegar. And let it stand for a moment. Roast the pine nuts briefly in a dry frying pan. Not on high heat and not too long. Just until the fragrance is released and they are light brown colored. Finely chop the red onion. Finely chop the leaves of the fresh herbs.
  • Remove the cauliflower from the oven. Spoon well. Then mix the red pepper / shatta and the red onion with the cauliflower. And the red pepper too. Then garnish the dish with the fresh herbs and pine nuts.

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