Roasted cauliflower

Roasted Cauliflower, coriander pesto and curry yogurt

You might have noticed I love to roast vegetables πŸ™‚ This roasted cauliflower served with pesto and curry yogurt is another easy and delicious recipe.

It can be served warm or at room temperature.

Roasted Cauliflower, coriander pesto and curry yogurt

5 from 1 vote
Difficulty: Easy


Prep time


Cooking time




  • For the roasted cauliflower
  • 1 small / medium cauliflower

  • 6 tablespoons of olive oil

  • 3 tablespoons of maple syrup (or honey or agave syrup)

  • 1/2 teaspoons of ginger

  • 1/2 teaspoons of cumin

  • Sea salt

  • For pesto
  • 1/2 bunch of coriander (or basil if you do not find coriander)

  • 1 tablespoon of lemon juice

  • 1 handfull of cashew or pine nuts

  • 6 tablespoons of olive oil

  • Sea salt

  • For the curry yogurt
  • 1 yogurt

  • 1/2 teaspoon of curry

  • Sea salt


  • Prepare the roasted cauliflower
  • Preheat oven to 180Β°C
  • Pull leaves off the cauliflower. Wash the cauliflower.
  • Trim off the bottom of the cauliflower stem and make sure to keep the core intact. Cut thick slices of about 1,5 cm.
  • Place baking paper on a tray and put the cauliflower slices on the baking paper.
  • In a bowl, mix together olive oil, maple syrup, ginger and cumin. Drizzle this mixture on the cauliflower slices. Make more mixture needed.
  • Put in oven for 30 minutes or until the cauliflower are golden. Turn them halfway through.

  • Prepare the pesto
  • In a blender mix all the ingredients until smooth.
  • Adjust with salt depending or your taste.

  • Prepare the curry yogurt
  • Mix all ingredients together.
  • Adjust with salt depending or your taste.
  • Mise en place
  • Place the yogurt first in a plate.
  • Then nicely put the cauliflower slices
  • Top with the pesto and drizzle with nuts.
  • π”Ήπ• π•Ÿ 𝕒𝕑𝕑𝕖π•₯π•šπ•₯ πŸ’šπŸŒˆπŸŒΏ

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