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Roasted cauliflower with dukkah and yoghurt
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 402
  • Fat about 32g
  • Carbohydrates about 20g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 1 cauliflower (approx. 1 kg)
  • 4 tbsp olive oil
  • 100 g tahini
  • 1.5 tsp turmeric
  • 2 tsp sweet paprika
  • 0.5 tsp ground coriander seeds
  • 0.25 tsp ground cumin
  • 1.5 tsp salt
Yoghurt dressing
  • 200 g plain greek yoghurt
  • 1 garlic clove, pressed
  • 0.5 organic lemon, use grated zest and 2 tbsp of juice
  • salt, to taste
  • 1 pomegranate, seeds removed
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 2.5 tbsp Dukkah (spice mix)
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And that's how it's done
And that's how it's done
Remove the cauliflower stalk, the leaves can be left intact. Place on a baking tray lined with baking paper. Combine the tahini, oil and spices. Rub the marinade into the cauliflower. Bake for approx. 1 hr. in the centre of an oven preheated to 180 °C (until golden brown and cooked through).
Yoghurt dressing
Combine the yoghurt with the garlic and lemon, season with salt.
Sprinkle the roasted cauliflower with the parsley, pomegranate seeds and dukkah. Cut into slices and serve with the yoghurt dressing.