Charred Cauliflower served on Parsley yoghurt drizzled with Chilli butter

A delicious veggie main that's extremely easy to cook and plate up!

Charred Cauliflower in Chilli Butter


Serves: 2 


For the Parsley yoghurt:

10 tbsp Yoghurt (room temp)

2 garlic cloves, minced


Black pepper

4 tbsp chopped parsley

1 lemon, zested

For the Cauliflower:

1 large cauliflower, quartered

Olive Oil



 For the Chilli Butter:

100 g unsalted butter

1 tsp ground cumin

1 tsp sweet paprika.

1 tsp urfa chilli flakes

1 tbsp rose harissa

3 tbsp Aleppo chilli Flakes



Recipe: (video demo at the bottom)

Mix 6 tbsp yoghurt, 1 minced garlic clove, zest of 1 lemon and 4 tbsp parsley. Season well then leave to stand at room temperature


Chop the cauliflower into quarters  then blanch for 5 mins in well salted boiling water. Drain the water, place onto a lined baking tray, and season well with olive oil, salt and pepper.

Turn your grill to maximum temperature. Grill until lightly charred on one side. When there's some charring, flip the cauliflower and char the other side. It should take between 5-10 minutes each side (perhaps less depending on your oven).


Meanwhile melt over a medium heat 100g of butter until it starts foaming. Add 1 tsp ground cumin, 1 tsp paprika, 3 tbsp Aleppo chilli flakes, 1 tbsp rose harissa. Once all the spices are well incorporated into the butter, set aside.


Serve the cauliflower on-top of the parsley yoghurt and then drizzle the chilli butter evenly over. Garnish with a dash of lemon.





1 comment

Emily Hearne

Fantastic balance of spice, warmth and heat – melt in your mouth cauliflower! not to mention the hidden gem of the chilli butter soaked onions. Absolutely delicious! Can’t wait to make it again.

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