---
title: Oven-Roasted Cauliflower
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/oven-roasted-cauliflower-5841c3be9df18138f709a5e2
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Tree Nuts
tags:
  - Gluten Free
  - Veggie
rating: 4.0
rating_count: 1.6k
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Zesty yogurt sauce pairs beautifully with earthy cumin rice
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Cauliflower/oven-roasted-cauliflower.avif"
---
Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and dice @yellow onion{1%unit}. Mince or grate @garlic{3%cloves}.

Toss @cauliflower florets{1%unit} on a #baking sheet{} with a drizzle of @olive oil{2%tbsp} and a pinch of @salt{1%tsp} and @black pepper{1%tsp}. Roast until lightly browned and crisped ~{25%minutes}.

While cauliflower cooks, heat a drizzle of olive oil in a #large pot{} over medium heat. Add onion, @cumin seeds{1%tsp}, and ¾ of the garlic to pot. Cook until onion is softened and cumin and garlic are fragrant ~{5%minutes}, tossing occasionally. Add @basmati rice{1%cups} to pot and stir until grains are translucent, about 1 minute.

Add 1½ cups water and a large pinch of salt to pot. Bring to a boil, cover, and reduce to a gentle simmer until tender ~{15%minutes}.

Meanwhile, zest and halve @lemon{1%unit}. Stir together @yogurt{½%cups}, lemon zest, a squeeze of lemon juice, ½ tsp @tunisian spice blend{1%unit}, and as much of the remaining garlic as you like in a #medium bowl{}. Thin to a saucy consistency with about 1 TBSP water. Season with salt and pepper.

Divide cumin rice between plates and top with cauliflower. Drizzle with yogurt sauce. Sprinkle with @golden raisins{¼%cups} and @cashew pieces{¼%cups}. Pick @cilantro{1%unit} leaves from stems and scatter leaves over plate.