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Whole Roasted Chermoula Cauliflower with Turmeric Yoghurt


Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes 
Total Time: 1 hour 40 minutes 
Yield: 4 servings or 8 as a side dish 
Cuisine: Vegetarian
Skill Level: Easy


For the Chermoula:

  • 3⁄4 teaspoon coriander seeds
  • 3⁄4 teaspoon cumin seeds
  • 2 cloves garlic
  • 3⁄4 cup extra virgin olive oil
  • 1⁄4 tsp fresh lemon zest
  • 1⁄4 cup fresh lemon juice
  • 1 teaspoon smoked paprika
  • 3⁄4 teaspoon sea salt flakes
  • 1⁄2 teaspoon red pepper flakes
  • 1 bunch coriander (washed, leaves and stems)
  • 1 bunch flat leaf parsley (washed, leaves only)
  • 1 bunch mint (washed, leaves only)

For the turmeric sauce:

  • 1⁄2 cup Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1⁄4 teaspoon turmeric
  • 1⁄4 teaspoon honey
  • 1⁄2 teaspoon sea salt flakes
    For the cauliflower:
  • 1 medium cauliflower with the leaves attached (1 kg)
  • 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1⁄2 cup chopped mixed fresh herbs (any combination of coriander, mint and/or parsley)
  • 1⁄4 cup toasted slivered almonds
  • 1 teaspoon red pepper flakes


To make the chermoula:

  1. Toast the coriander and cumin seeds in a small pan, until the aromas are released (about 2 minutes). Allow to cool, then crush with the back of a small pan or a mortar and pestle.
  2. Place the seeds, garlic, oil, lemon zest and juice, paprika, salt and red pepper flakes in a blender and puree until smooth. Add the fresh herbs and pulse until it forms a coarse puree.

To make the turmeric sauce:

  1. In a small bowl, combine all the ingredients and whisk together until smooth.

To make the cauliflower:

  1. Preheat the oven to 180O Celsius and loosely line a baking sheet with aluminium foil.
  2. Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet.
  3. Drizzle 1 and 1⁄2 tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with
  4. salt and pepper and roast for 45 minutes.
  5. Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower.
  6. Pour another 11⁄2 tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices.
  1. Return the cauliflower to the oven and roast for another 15 minutes.
  2. Remove the cauliflower from the oven and cover liberally with the chermoula. Roast for another 15 minutes.
  3. In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Set aside
    for now.
  4. Removethecauliflowerfromtheoven.Itshouldbetenderoutsideandfork-tenderinside.
  5. Drizzle the cauliflower with the turmeric sauce, sprinkle with the herbs, red pepper flakes and toasted slivered
  6. Slice into quarters and serve with the salad and the remaining sauce on the side.



Camberwell Market Fresh Fruit & Veg

  • Garlic
  • Lemons
  • Fresh coriander 
  • Fresh flat leaf parsley
  • Fresh mint
  • Large Cauliflower

Sweeties Fruit & Nuts

  • coriander seeds
  • cumin seeds
  • Honey
  • Turmeric
  • slivered almonds

Nick & Sue’s Gourmet Deli

  • Extra Virgin Olive oil
  • Smoked paprika
  • Sea salt flakes
  • Red pepper flakes
  • Greek yogurt