Roasted Cauliflower Carrots and Caraway with Lemon Yoghurt


If you are a vegan and looking for inspiration, this is delicious served on a bed of quinoa with added tahini and roasted vegetables. If you are looking for a stunning vegetarian dish, then this won't disappoint. Cauliflower is the new trend of vegetable - you can rice, roast, steam and mash it.


  • 1 cauliflower
  • 3 large carrots
  • 1 tbsp groundnut oil
  • Grated zest of 1 lemon
  • A pinch of flaked sea salt
  • A pinch of black pepper
  • 1 tsp. paprika
  • 1 tsp. caraway seeds
  • 1 tsp. sesame seeds

For Lemon and Mint Yoghurt:

  • 2 tbsp plain soya yoghurt
  • Grated zest and juice of ½ lemon
  • A pinch f paprika
  • 3 fresh mint leaves, finely chopped
  • A pinch of salt
  • A pinch of black pepper


  • Preheat oven to 200 deg. Line a baking tray with greaseproof paper.
  • Remove the florets from the cauliflower, with as much stalk as possible, and slice them in half. >Put them in a large mixing bowel. Peel the carrots and cut them at an angle into slices about 1 cm thick. Add these to the bowl.
  • Add oil, lemon zest, sea salt, pepper, paprika, caraway seeds and sesame seeds. Mix together so that the pieces of vegetable are well coated with the seasonings. Transfer to an ovenproof dish and roast for 20 minutes.
  • Meanwhile, mix yoghurt with the lemon zest and juice, paprika, mint, salt and pepper. Keep in ridge until needed.
  • Drizzle lemon and mint yoghut over the cauliflower and carrots before serving.