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Peri Peri Roasted Cauliflower with Mint Yoghurt Recipe

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A plate with Peri Peri Roasted Cauliflower topped with plant-based mint yoghurt, served with pickled veg and fresh mint leaves.
A Peri Peri Roasted Cauliflower wedge topped with plant-based mint yoghurt, served with pickled veg and fresh mint on a white plate.

Turn humble veg into the star of the show with this bold peri peri roasted cauliflower. Smothered in smoky, zesty spice and finished with cooling mint yoghurt, it’s a fresh, flavour-packed centrepiece that’s perfect for sharing.

You will need

Serves 4

  • 1 head of cauliflower
  • 2L vegetable stock
  • 2 teaspoons salt

For the spice mix:

  • 50ml grapeseed oil
  • 1 red capsicum, roughly chopped
  • 5 dried chillies
  • 5 garlic cloves
  • 2 limes, juice only
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 2 tablespoons red wine vinegar
  • 1 teaspoon caster sugar
  • Pinch salt

For the mint yoghurt:

  • 200g plant-based yoghurt
  • 1 lime, juice and zest
  • A handful of mint, finely chopped
  • Salt and pepper, to taste

To serve:

  • Pickles of your choice (optional)

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Directions

10 mins to prep

60 mins to cook

  1. Step 1

    Preheat the oven to 200°C.

  2. Step 2

    Add the stock and salt into a large saucepan, then place the cauliflower stem-side up so the florets are submerged. Put the lid on and bring to a boil, cooking for around 10 minutes.

  3. Step 3

    While the cauliflower is cooking, make the peri peri dressing by blending all spice ingredients together to form a smooth paste.

  4. Step 4

    Once the cauliflower is cooked, pour into a strainer to remove the water.

  5. Step 5

    Let the cauliflower sit for 10 minutes or until it’s cool enough to touch. Pat any excess water off, then rub the peri peri mix all over, leaving no piece of the cauliflower untouched.

  6. Step 6

    Put it into the oven to roast for 35-40 minutes, brushing any leftover spice mix on the cauliflower periodically during the roasting process. The cauliflower will be ready when the florets have darkened and when it can be pierced with a knife with ease.

  7. Step 7

    Meanwhile, mix all the mint yoghurt ingredients into a bowl.

  8. Step 8

    Serve the cauliflower with a side of the mint yoghurt, and pickles of your choice. Enjoy immediately!

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Recipe: Simon Toohey

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