Prep: 20 minutes | Cook: 30 minutes
All Year

It’s the day before Christmas and you’re in need of another tasty, vegetarian-friendly side dish – what to make?!

Queue our Roast Cauliflower with Yogurt, Pomegranate and Herbs.


  1. Heat the oven to 220c. 
  2. In a large bowl, mix cauliflower florets with 3 tbsp of oil and a pinch of salt, then spread out on a large oven tray. Bake for 25 minutes, leaving a bit of crunch. Transfer to a large bowl and leave to cool.
  3. Heat a pan on medium and add 2 tbsp of oil. Add the onion and a pinch of salt and cook. Saute until soft and lightly brown. Pour this into the cauliflower bowl. 
  4. Now, heat oil for the tomato paste. Once hot, add the paste and chilli flakes for 30 seconds. Transfer to a bowl. 
  5. Mix the yoghurt, garlic, a tbsp of lemon juice, salt and pepper together in a bowl.  
  6. Mix the coriander, caraway, sumac, mint, half the pine nuts, 1 tbsp of lemon juice and pepper into the cauliflower bowl. 
  7. To serve: spread the yoghurt sauce over a platter and place the cauliflower mixture on top. Spoon over the tomato paste and garnish with mint leaves, pomegranate arils and pine nuts.  

Are you ready to start creating?

Find My Store Now!

Sign up for latest news, tips and special offers

  • Hidden