Mediterranean Whole-Roasted Cauliflower

Mediterranean Whole-Roasted Cauliflower

with Coriander-Spiced Chickpeas & Dilled Yogurt Sauce

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Roasting the cauliflower crown whole allows the exterior to develop a deliciously golden brown crust. Similarly, chickpeas become crispy on the outside and creamy on the inside when oven-roasted. A generous drizzle of dilled yogurt sauce completes this Mediterranean-inspired plate!

Tags:Gluten freeVeggie

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 teaspoon


1 ounce


½ cup



1 bunch


1 can


1 unit


1 teaspoon


Not included in your delivery

3 tablespoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2782 kJ
Calories665 kcal
Fat33 g
Carbohydrate69 g
Dietary Fiber18 g
Protein32 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paring Knife
Small Bowl
Instructionsarrow up iconarrow up icon
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Roast the cauliflower crown
Roast the cauliflower crown

Preheat oven to 400 degrees. Strip and discard the leaves from the bottom of the cauliflower, then trip the stem so it sits flat on the baking sheet. Drizzle the cauliflower crown with 2 tablespoons olive oil. Season with salt, pepper, and 1/2 teaspoon cumin. Roast on a baking sheet for about 40 minutes, until tender and golden brown.

Season and roast the chickpeas
Season and roast the chickpeas

Meanwhile, drain and rinse the chickpeas, then pat them dry with paper towel. Toss in a small bowl with 1/2 teaspoon coriander, 1 tablespoon olive oil, and a large pinch of salt and pepper. Place on the baking sheet with the cauliflower and roast for 15-20 minutes, until crispy.

Peel and cut the orange
Peel and cut the orange

Use a small paring knife, remove and discard the peel and white pith of the orange, cutting carefully around the flesh. Working over a small bowl, hold the peeled orange in one hand and cut between the membranes to remove each orange segment. Squeeze the remaining orange core over anther small bowl to collect any juice. Reserve the orange juice and segments separately.

Make the yogurt dressing
Make the yogurt dressing

Make the dilled yogurt: finely chop the dill, then combine half the chopped dill, 1/2 cup Greek yogurt, and 1/2 teaspoon cumin to the bowl with the orange juice. Season with salt and pepper.


When the cauliflower is golden brown, cut into quarters and plate on a bed of roasted chickpeas and orange segments. Drizzle dilled yogurt over top and garnish with remaining dill and pepitas. Enjoy!