Ottolenghi's Turmeric-Yoghurt Cauliflower with Mint and Cardamom
Published on May 2nd, 2025
Intermediate
If you're looking for a vibrant, flavour-packed side that doubles as a show-stopping vegetarian dish, Turmeric-yoghurt cauliflower with mint and cardamom is your answer. This recipe, developed by Ottolenghi, brings together spiced yogurt-marinated cauliflower, a bold mint and cardamom paste, and a crisp herby salad topping for a dish that's as beautiful as it is delicious.
A Celebration of Flavour and Texture
This turmeric yogurt cauliflower recipe layers flavour in true Ottolenghi fashion. The roasted cauliflower with turmeric and yogurt delivers earthy warmth and golden colour, while the cooling mint and cardamom paste contrasts with its aromatic freshness. A tangy salad of shallots, chilli, and herbs adds crunch and brightness, making it an ideal turmeric cauliflower side dish or light vegetarian main.
At LemonSalt.co.uk, we love recipes that combine accessibility with gourmet flair. This dish checks both boxes, using everyday pantry staples to create a meal worthy of any dinner party.
Ingredients For the Cauliflower
- 350g Greek yoghurt
- 1 tsp ground turmeric
- 1 large cauliflower (approx. 750g), cut into 4-5 cm florets
- 60ml olive oil
- Salt and black pepper
Ingredients For the Mint and Cardamom Paste
- 20g fresh mint (leaves only)
- 20g fresh parsley
- 1 ¼ tsp maple syrup
- 1 tbsp tamarind paste
- ¼ tsp ground cardamom (from 4-5 pods)
- ½ red chilli, deseeded and chopped
- 1 garlic clove, crushed
- 1 tsp Dijon mustard
- 75ml olive oil
Ingredients For the Herby Salad
- 1 banana shallot, thinly sliced
- ½ red chilli, thinly sliced and deseeded
- 2 tsp apple cider vinegar
- 10g parsley and mint, torn
- 1 tbsp olive oil
- Flaked sea salt and black pepper
Instructions
- Preheat your oven to 230°C. In a large bowl, combine the Greek yoghurt and turmeric with 1 ¼ tsp salt and black pepper. Toss in the cauliflower florets and coat evenly. Spread the cauliflower on a parchment-lined baking tray, ensuring the pieces aren’t touching. Drizzle with olive oil and roast for 20–22 minutes, until golden and slightly charred.
- While the cauliflower roasts, blend the mint, parsley, maple syrup, tamarind paste, cardamom, chilli, garlic, mustard, and olive oil in a food processor with ¼ tsp salt. Blitz into a smooth paste. This fragrant mint-cardamom dressing is also a versatile condiment you can reuse throughout the week.
- Mix the shallots and red chilli with apple cider vinegar and ⅛ tsp salt. Let it sit for at least 10 minutes to lightly pickle. Just before serving, stir in the fresh herbs and olive oil.
- Transfer the warm roasted cauliflower to a serving platter. Spoon the mint and cardamom paste generously over the top. Finish with the herby salad for an eye-catching and flavour-packed finish.
Why This Turmeric-Yoghurt Cauliflower Stands Out
This dish is a masterclass in balance. The roasted cauliflower is hearty and satisfying, while the turmeric cauliflower with yogurt sauce adds richness without heaviness. The fresh mint and cardamom paste lifts the dish, and the salad brings acidity and crunch.
Whether you're serving it as a turmeric cauliflower salad, a vegetarian centrepiece, or a complement to grilled meats, this spiced yogurt cauliflower recipe is a guaranteed crowd-pleaser.
Looking for something to serve alongside? Try it with buttery lemon chicken wings or warm flatbreads to turn it into a feast.
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