My love for cauliflower and lemons is exponentially high. So when I saw this recipe in Sababa for lemon roasted cauliflower, I had to give it a go! Not only is the cauliflower doused in lemon juice and zest before cooking, it’s dressed again after coming out of the oven. To make it even more of a double whammy punch, I stirred lemon into the greek yogurt (or labaneh) as well as garlic. This made a creamy, tangy and cold bed for the hot, roasted cauliflower. Such great contrasts in texture, temperature and flavors in this one!
Jump to RecipeWhat other flavors compliment this lemon roasted cauliflower?
Apart from the lemon yogurt, the finishing flourishes really add to this dish. A scattering of chives add some bright, oniony flavor. Toasted pine nuts add a rich and subtle nuttiness. Ruby red pomegranate seeds or dried cranberries add a juicy, sweet tartness. To add a little heat, the cauliflower is roasted with some chopped jalepenos, which surprisingly compliments the vegetable nicely. With so many contrasting flavors, it’s a great dish to start your meal or it can stand on its’ own as a main.
How to serve this recipe.
I would plate this in small plates or bowls to serve as a starter or mezze plate. You could also plate it on a large platter to serve as a side. For a potluck dinner, this would be amazing to bring, especially for vegetarians. For a completely satisfying meal, I would happily eat this with just some salad or a simple green vegetable on the side or some soup. Delicious.
Substitutions, notes and how to make lemon roasted cauliflower ahead of time.
Labaneh is a thick, middle eastern, strained yogurt. It is super creamy, tangy and delicious. Like all yogurt, it is full of healthy probiotics. Labaneh also happens to be low in calories and lactose. It’s great for dipping pita or spooning into a falafel. If you can’t find labaneh, greek yogurt is a fine substitute. To make this vegan, substitute a plant-based milk yogurt, cashew cream or lemon hummus. I also think the lemon roasted cauliflower would be great just over baby salad leaves, with no dairy too.
Instead of pine nuts, which can tend to be a little pricey, almond slices, pistachios or walnuts would work great here. Any nut that you prefer would be fine. For the chives, scallions are excellent, if that’s what you have. Pomegranate seeds can be substituted with dried cranberries, golden raisins, currants or barberries. I think mint leaves would also be great as a fresh garnish!
To make this ahead, you could mix up the yogurt or labaneh and store it in the fridge. The cauliflower may be roasted a day ahead without dressing it afterwards. Reheat on a sheet pan in the oven, then dress it while it’s hot. For the pine nuts, those can be toasted a day ahead and stored in a container at room temp. Pomegranates can be de-seeded beforehand (or just buy already prepped pomegranate arils). Slice the chives the day of and you’re good to go!
This post contains affiliate links for Amazon Associates. At no cost to you, I may earn a very small commission if you choose to purchase through them. Please know I only recommend products I use myself and love! Thank you for supporting the work I do.
Lemon Roasted Cauliflower over Yogurt
Ingredients
For the Cauliflower
- 1 large (800 g) head cauliflower, leaves trimmed
- ¼ cup olive oil, plus more for drizzling
- zest and juice of 1 large lemon, divided
- 1½ tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tsp fresh jalepenos, minced (optional) or to taste (or use ½ tsp dried red chili flakes)
- ¼ cup pomegranate seeds or chopped, dried cranberry or barberries
- ¼ cup pine nuts, toasted
- 2 tbsp fresh chives, chopped (or cilantro or parsley)
For the Yogurt Sauce
- ¾ cup Greek yogurt or Labaneh
- ½ of a small clove of garlic, grated or finely minced
- 2 tsp lemon juice
- ½ tsp salt
Method
- Preheat oven to 450°F (232°C).
- Cut the cauliflower in half through the stem. Cut florets from each half. They may be in varying different sizes. Smaller pieces will turn more dark and golden. The tender parts of the stem may be diced into large dice and used too. Place cauliflower in a large bowl.
- Toss with the olive oil, HALF the lemon zest and juice, salt, pepper and jalepenos (if using). Spread onto a large, rimmed baking sheet in one layer. Roast for 20 minutes or until edges begin to char slightly. Scrape and turn pieces over with a spatula. Roast again until crisp and dark, golden brown, about 10 minutes more.
- While cauliflower is roasting, mix yogurt or labaneh with the garlic, lemon juice and salt. Stir to combine. Set aside in refrigerator.
- Once cauliflower is done roasting, immediately toss with remaining lemon zest, juice and season with a little more salt and pepper to taste.
- To serve, spread yogurt on a medium plate or platter. Top with the roasted cauliflower. Garnish with pine nuts, pomegranate seeds and chives and drizzle with a little extra-virgin olive oil.
Notes
Pin it for later!
All your recipes looks so yummy and do-able! I love cauliflower and will have to try this out soon! Thank you!
You’re welcome! Thanks for checking it out!
Mmmm…. I’m going to have to try this one!
Great!! I’d love it if you do!