The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spiced Roasted Cauliflower with Black Garlic Yoghurt
You'll love this vegetarian showstopper, starring creamy cauliflower and chunky chickpeas, coated in smoky paprika and roasted till golden. You'll late on top of a creamy yoghurt sauce, made extra decadent by adding fragrant black garlic. Sprinkle with plenty of fresh herbs and crunchy sesame seeds to complete the feast.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 cauliflower
- 2 black garlic cloves
- 1 tbsp sesame oil (Sesame)
- 1 handful of fresh mint
- 1 handful of fresh flat-leaf parsley
- 80g greek style yoghurt (Milk)
- 1 tsp sesame seeds (Sesame)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 40g rocket
- 1 onion
- 230g chickpeas (Chickpeas, water, salt)
- 250g pre-cooked beetroot
Nutritional Information
Calories: 537
Protein: 18g
Carbs: 26g
Fat: 32g
Ingredients
- 1 cauliflower (use half)
- 250g pre-cooked beetroot (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 1 tsp sesame seeds (use half) (Sesame)
- 80g greek style yoghurt (use half) (Milk)
- 2 black garlic cloves (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 40g rocket (use half)
- 1 onion (use half)
- 1 handful of fresh mint (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
Nutritional Information
Calories: 537
Protein: 18g
Carbs: 26g
Fat: 32g
Spiced Roasted Cauliflower with Black Garlic Yoghurt
You'll love this vegetarian showstopper, starring creamy cauliflower and chunky chickpeas, coated in smoky paprika and roasted till golden. You'll late on top of a creamy yoghurt sauce, made extra decadent by adding fragrant black garlic. Sprinkle with plenty of fresh herbs and crunchy sesame seeds to complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a sieve, a medium bowl & a small bowl
Time to roast
- Remove the leaves and cut the cauliflower into florets. Drain and rinse the chickpeas, then thoroughly dry with paper towel. Thinly slice half the onion, then cut the remaining half into 4 wedges
- Place the cauliflower, chickpeas and onion wedges onto the lined baking tray and toss with the sesame oil, smoked paprika & oregano blend and a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden
Pickle & mix
- Meanwhile, add the sliced onion into the medium bowl with the red wine vinegar and a pinch of salt. Toss to coat, then set aside to pickle
- Use the back of a knife to mash the black garlic into a smooth paste, then add to the small bowl with the yoghurt. Mix well and season with a pinch of salt and pepper
Prep the rest
- Pick the mint leaves from the stalks, then finely chop, along with the parsley. Cut the beetroot into quarters
Finish & plate up
- When everything's ready, mix the chopped herbs into the roasted veg. Spread the black garlic yoghurt onto the base of your plates and top with the roasted veg, chickpeas and onion pickle
- Add the beetroot, rocket and 2 tbsp oil to the pickle juice and toss coat, then serve on the side. Scatter over the sesame seeds to finish
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