Ingredients
- 1 small head of cauliflower (450–700 g)
- Salt for boiling
- 2–3 tbsp olive oil
- Flaky salt for sprinkling
Adjika Glaze
- 2 tbsp Adjika
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 tbsp melted butter (or vegan butter)
Yogurt Sauce
- 180 g "Ani" Greek yogurt (classic or oregano flavor)
- 1 garlic clove, grated
- 1 tbsp lemon juice
- Salt to taste
- Fresh herbs (parsley or mint) for garnish
Directions
- Preheat the oven to the highest setting (up to 280–290°C / 536–554°F).
- Bring salted water to a boil in a pot. Cook the whole cauliflower for 8–10 minutes until just tender. Remove and let it air-dry for 10–15 minutes.
- Place the cauliflower on a baking tray, brush with olive oil, season with flaky salt, and roast for 20–25 minutes until golden and lightly charred.
- Mix all the glaze ingredients. Brush half of the resulting mixture over the cauliflower and put it back in the oven for 5 more minutes, until the glaze becomes sticky and shiny.
- Let it cool slightly, then serve it over the yogurt sauce. Spoon the remaining glaze on top and finish with fresh herbs.
💡 Tips
- Avoid boiling the cauliflower for too long; it should be soft but not mushy.
- For an extra touch of flavor, garnish the dish with your preferred toasted nuts (e.g., pistachios or almonds) and serve with warm lavash (flatbread).
Enjoy your meal!