This Vegan Roasted Cauliflower & Yogurt Sauce can be served as a light meal/new side dish. The dish features seasoned & roasted florets of cauliflower, with flavorful sauce made from the Vegan version of Greek Yogurt. This vegan Roasted Cauliflower & Yogurt Sauce will be an ideal vegan side that will be loved by both vegans as well as non-vegans, as it delivers creamy, savory, crispy & tangy flavors all at once. The dish gives you the margin to prepare the yogurt sauce earlier & refrigerate it. Roast the cauliflower & assemble it quickly right before serving.
NUMERICAL REVIEW:
- Diet: Vegan/ free from dairy & gluten
- Course: Main(light)/side/appetizer
- Cuisine: Fusion/Mediterranean
- Time for prep: Ten minutes
- Cooking time: Thirty(30) mins
- Working time(in total): Forty mins
- Size/serving: 1 cup
- Yield in total: 4 servings
- Mode of cooking: Oven-roasting
- Level of difficulty: easy
TOOLS:
- A spoon/whisk
- Baking sheet
- Spoons for measuring
- Paper of parchment
- Mixing bowl, big & small, for the yogurt sauce.
- Board & knife for cutting/chopping
INGREDIENTS:
CAULIFLOWER ROASTING:
- A cauliflower
- 0.5 tsp. of powdered garlic
- Oil of olives, two tbsp.
- 0.25 tsp. of turmeric
- Half a teaspoon of cumin
- To taste of salt & pepper
- 0.5 tsp. of smoked paprika
GREEK YOGURT SAUCE:
- 1 tablespoon of dill/parsley
- Greek-style yogurt, 3/4th cup
- 1 tbsp. of olive oil, extra-virgin
- Juice of lemon, one tbsp.
- 1 clove of finely minced garlic
- To taste of salt & pepper
GARNISHING OPTIONS:
- Sesame seeds/pine nuts(toasted)
- Your choice of fresh herbs like Mint, dill, or parsley
- Zest of lemon
INSTRUCTIONS:
- Warm up the oven(empty) at 220 °C & get to work.
- Pick a baking sheet/tray & cover it with a sheet of parchment.
- Include the florets of cauliflower, paprika, cumin, salt, turmeric, oil of olives, powdered pepper, & garlic in a bowl(big).
- Mix well to coat the florets.
- Now, spread the seasoned florets of cauliflower on the baking tray/sheet in a single layer.
- Transfer them to the oven(preheated) for ~thirty mins.
- It’s better to change their side when half of the time has passed.
- Take them from the oven when you see them beautifully golden & crisp.
- Now, move towards the sauce making.
- Grab a small bowl & all the ingredients required for the sauce.
- Include the juice of a lemon, pepper, Greek yogurt, oil of olives, salt, garlic, & herbs.
- Mix all of these items to have a smooth sauce & put it in the refrigerator.
- Now, get a plate/bowl(serving) & place a roasted cauliflower in it.
- Drizzle the sauce of vegan Yogurt(Greek), you just made.
- Use zest of lemon/fresh herbs/toasted seeds for the crunchy garnish.
TIPS:
- For the best flavor, chill the yogurt sauce for a minimum of fifteen(15) minutes.
- While arranging the cauliflower for roasting, never overcrowd it. Roast the cauliflower florets in batches if they are more.
- For additional heat, use flakes of chilli & harissa.
STORAGE DETAILS:
REFRIGERATION:
- Don’t save them after assembling. Save the roasted cauliflower & sauce in a separate container(sealed).
- Refrigerate them for ~five days. Rewarm them up using an air fryer/oven.
FREEZING:
- Neither yogurt sauce nor roasted cauliflower is suitable for freezing; therefore, we never advise you to freeze them.
FAQs:
How can we serve this dish?
- This vegan cauliflower & Greek Yogurt sauce pairs well with flatbreads, falafel, grilled tofu, vegan kebabs, etc.
Will non-Greek vegan yogurt work in this recipe?
- Yeah! You may use the regular vegan yogurt, but it is comparatively thin compared to the Greek yogurt. You can strain it while hanging it in the cheesecloth to remove its excess moisture.
NUTRITIONAL FACTS/SERVING:
Size/serve: 1 cup
Calories: 145 kcal
Carbs in total: Ten(10) grams
Fiber: 3 g
Net carbohydrates: Seven grams
Fats: 10 grams
Sugar: Two grams
Proteins: 4 g
Sodium: 160 mg
