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Tarka Roasted Cauliflower

I’m all about a veggie centrepiece these days and this one does not disappoint. It’s packed with flavour and is so simple to make. Once you’ve seared and roasted the cauliflower, you make a quick, non-traditional tarka, which gets poured over the top. Serve with flatbreads to mop up that delicious sauce and you’ve got yourself a belter of a side.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 large cauliflower head
  • olive oil
  • 100g butter
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 4 garlic cloves, minced
  • 2 inch fresh ginger root, minced
  • 30 curry leaves
  • 1 tsp Kashmiri chilli powder
  • 5 tbsp Greek yoghurt
  • Flatbreads, to serve

Instructions

  1. Heat your oven to 200°C / fan 180°C.
  2. Quarter your cauliflower, then drizzle lightly with olive oil and season generously with salt and pepper.
  3. Heat a frying pan over medium heat then sear the cauliflower until browned on both sides, around 4 mins per side.
  4. Transfer the cauliflower to the oven and roast for 15 minutes, or until tender with a slight bite.
  5. Meanwhile, melt the butter in a small saucepan over medium heat. It will bubble for a couple of minutes. As the bubbles die down, the milk solids will sink to the bottom and turn brown as they caramelise. When it gets to this stage, add the mustard seeds and cumin seeds and cook for 1 minute, then add the garlic, ginger, curry leaves (watch out, they’ll spit!) and kashmiri chilli powder and cook for another minute. Season with salt and pepper, to taste.
  6. Time to assemble. Spread the greek yoghurt onto a plate and top with the cauliflower. Pour the tarka over the top then serve and enjoy! I recommend serving it with flatbreads to mop up those delicious juices.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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lernong eryday
1 year ago

Didn’t work- try baking for 35 minutes at 400F. Also don’t substitute vegan butter. I really wanted to love this but alas.

Kym
1 year ago

I made this last night bc I saw it on TikTok and OMG BEST cauliflower dish I’ve ever made. My husband loved it and my 15 year old slurped up the sauce on his plate. I had to order some of the seeds and chili powder from Amazon and it was worth every penny! I’ll be coming to your blog on the regular.

Sherri Bryant-Moore
1 year ago

Superb! So flavorful and all the wonderful textures. It was easy to make.

M.Abe Bendeck
1 year ago

Are the curry leaves fresh?

Raghav Jaggia
1 year ago

An absolutely delicious recipe. I would recommend cooking the cauliflower for a bit longer. Otherwise, insanely delicious.

Kim Peterson
1 year ago

I saw your recipe on Tiktok and found your website. I cannot thought enough how much I love this dish, I tell everyone about it. I’ve also subbed cabbage which is also delicious and added coriander. I could eat it every day.

sarah Issac
1 year ago

Girl Yes! I loved this! I forgot about the chilli so then I ended up finely chopping up a birds eye towards the end and just sprinkling it over the top, I needed my heat!!! all in all, my man loved this! will be making it again 🙂

Sasha
1 year ago

Absolutely loved this dish! It was easy to make, beautiful to look at and so tasty to eat. Looking forward to making this for friends!

JasminewentVegan
1 year ago

Yum this was delicious!
(although I swapped out the curry leaves with a couple tbsp of kasoor methi (fenugreek leaves) and also did vegan butter and vegan yogurt . )

Kelly
1 year ago

Tried this & it was delicious even though I think I cooked the sauce for too long so ended up having less of a drizzly sauce & more of a paste like consistency. I also used dried curry leaves – 30 seemed like loads so used fewer. Didn’t look as great as yours but tasted delicious! Thanks

Karin
1 year ago

We’ve been trying to have more plat-based meals, and this recipe is made at least weekly at our house. I have to set to-go containers for the following day’s lunches when I take it out of the oven so we don’t eat it all in one sitting. Superb.

Carly
1 year ago

This was next level delicious! Thank you! Love all your recipes! Please keep them coming!

Angelina
11 months ago

Amazing! How much yogurt for each serving? Or is it 5 tbsp total for all 4 servings?

Erin Eregbu
11 months ago

Hell yeah lol just made it. I want it every week!
Thank you Zena xoxo

Jack Wilkinson
11 months ago

This was so good, will definitely be making it again! Made some modifications though, just threw in a sliced green chilli with the garlic and ginger instead of the chilli powder, sprinkled pomegranate seeds over the top at the end, and served it with pan fried broccolini. 10/10

Nicky
11 months ago

Absolutely delicious! I made this to the letter and it was wonderful, and then again with a hodge-podge of approximate spices as I’d run out of some, and it was still delicious – so a forgiving recipe too!

Sophie
11 months ago

I don’t usually do reviews but this was so delish I couldn’t not!!

Karen Nelson
11 months ago

I love mustard seeds but I can’t use them because my daughter is highly allergic. Any suggestions to substitute? Thanks! 🙂

lisa long
10 months ago

Love this cauliflower recipe. Yes, it takes much longer to roast it and yes, I got impatient and took it out too soon but next time will adjust. I didn’t have curry leaves so I used ground, used jalapeño infused olive oil and added cayenne to the yogurt. It was delicious!

Lucille
10 months ago

Outstanding.. packed with flavour and a hit with vegetarian and carnivores alike!

juliet fleming
10 months ago

Outstanding! And such a quick, simple recipe. I roasted the cauli in the air fryer, after searing in the pan, which was very successful. I only had dried curry leaves but looking forward to trying it with fresh when I can get some.
This is definitely going to be a regular favourite. Thank you.

Kim
9 months ago

Pure OMGoodness! I don’t think I’ve ever been so excited about eating leftovers. It was yummy and easy to make,

JANA JOYCE
9 months ago

Friggin delish. Used ghee instead of dealing with clarifying the butter.

Holly Mitchell
9 months ago

This was SO good!! Made it for the first time last night and will definitely make it again.

Kate
9 months ago

I regularly make this as a starter for dinner parties, deceptively easy to make for such a special dish. Definitely five stars!

Georgia
9 months ago

Super easy to follow,delicious and simple for a weekday dinner. Has fast become an almost weekly staple.

Lucille
8 months ago

Absolutely delicious!

JANA JOYCE
6 months ago

Delish! Used ghee instead of butter, otherwise recipe is great.

JANA JOYCE
6 months ago

Chrissy
5 months ago

This recipe is SO GOOD!!!!!

Nicole
5 months ago

This dish is just so WOWWWW. I suggest making extra as I could not stop myself from eating it !

Adam
11 days ago

This is an amazing recipe, quite straightforward and a total showstopper!

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