New York Times bestselling author Erin Gleeson draws inspiration from the Mediterranean for this fresh and vibrant roasted cauliflower salad


  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • ¼ tsp red pepper flakes
  • ¼ tsp cinnamon
  • ¼ tsp cumin
  • Salt and pepper
  • Cauliflower
  • Greek yoghurt
  • Lemon wedge
  • Chopped onions


1Spread out florets from 1 head of cauliflower with 1 sliced onion on a baking sheet.

2Sprinkle the whole baking sheet with: 2 tbsp olive oil, 2 garlic cloves, minced, ¼ tsp red pepper flakes, ¼ tsp cinnamon, ¼ tsp cumin, salt and pepper.

3Roast at 220°C for 30 minutes. Toss the cooked cauliflower and onions in a bowl with 25g pine nuts and 35g raisins. Serve at room temperature with a dollop of Greek yoghurt and a lemon wedge per person.

This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!


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