Roasted Cauliflower Bowl with Garlic Confit Yogurt Dip

Author: Sarah Cobacho

Published: December 17, 2023

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Mediterranean-style bowl of roasted harissa cauliflower with garlic confit dip

Roasting is my favorite way to prepare veggies, and I’m always mind-blown by the depth of flavors. I’m also a big fan of letting the oven do most of the work, so I’m free to do other things. The combo of spicy harissa cauliflower and eggplant (which literally melt in your mouth) with the creamy and tangy garlic sauce is just divine.

The simple black lentils add protein, fiber, and minerals (This recipe has 26 g of protein and 19 g of fiber). I love it as a mid-week dinner as it comes together so easily, but I will be equally happy to serve it when hosting, as it looks quite fancy, and everything can be prepared ahead of time. This one is such a winner!

Why This Recipe Works

Deliciously Spiced: The blend of harissa, cumin, and turmeric brings a warm, deep flavor.
Easy to Make: Simple steps for even beginner cooks.
Nutrient-Rich: Packed with vitamins from eggplant and cauliflower.
Perfect for Sharing: Ideal for a cozy dinner for two.
Vegan Delight: Completely plant-based and nourishing.

Step-By-Step Instructions

Start by preheating your oven to 400 F/200 C. Prepare the garlic for roasting by peeling and wrapping it in foil. Combine olive oil, harissa, spices, cornstarch, and salt, then coat the cauliflower and eggplant thoroughly. Bake the veggies with lemon for a zesty touch. Mix the lentils with parsley, olive oil, salt, and dukkah. Create the dip with charred lemon, yogurt, garlic, tahini, and salt. Assemble the dish by layering the dip, lentils, and roasted veggies.

Ingredient Notes

Harissa: Adds a unique, spicy flavor. Can substitute with chili paste.
Cauliflower: A versatile vegetable. Rich in fiber.
Eggplant: Great for heart health. Use any variety.
Soy Yogurt: Adds creaminess.
Tahini: Rich in healthy fats and minerals. No real substitute for its unique taste.


  • Can I make this recipe nut-free? Yes, simply skip the dukkah.
  • Is this dish suitable for meal prep? Absolutely! It keeps well in the fridge for up to three days, with sauce and veggies separated.
  • Can I use frozen cauliflower? Fresh is best, but frozen works in a pinch. Thaw first.
  • Are there alternatives to black lentils? Green or brown lentils are great substitutes.
  • How spicy is this dish? Moderately spicy, but adjust harissa to your taste.

Variations and Tips

Add Nuts: Top with crushed almonds for extra crunch.
Switch Up Spices: Experiment with paprika or smoked chili for a different flavor profile.
Grill Option: Try grilling the veggies for a smoky taste.
Serving Suggestion: Goes well with quinoa or rice.
Storage: Refrigerate in an airtight container for freshness.

Why You’ll Love This Roasted Cauliflower Bowl with Garlic Confit Yogurt Dip

  • Flavorful
  • Nutritious
  • Vegan
  • Easy
  • Satisfying
Mediterranean-style bowl of roasted harissa cauliflower with garlic confit dip

Roasted Cauliflower Bowl with Garlic Confit Yogurt Dip

4.9 from 12 votes
A flavorful dish of roasted cauliflower and eggplant with a tangy garlic yogurt dip. Packed with protein and fiber.
Sarah Cobacho (
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes


Servings 2



  • 1 head garlic
  • 1 tbsp harissa paste
  • 3 tsp olive oil (divided)
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • 1 tbsp cornstarch
  • 3 pinch sea salt flakes
  • 1 small cauliflower head (diced in florets)
  • 1 eggplant (diced)
  • 1 lemon (chopped in half)
  • 4 tbsp chopped parsley
  • 1 tsp dukkah
  • 1 cup cooked black lentils
  • 1 cup thick soy yogurt
  • 1 tbsp tahini


  • Preheat the oven to 400 °F. Prepare the garlic by peeling and removing the outer layer. Cut 1/2 cm from the top of the cloves to expose them, wrap in foil, and bake for 40 minutes. Allow to cool.
  • Combine 2.5 tsp olive oil, harissa, turmeric, cumin, cornstarch, and a pinch of salt. Add the cauliflower and eggplant to this mixture, ensuring they are thoroughly coated. Transfer to a baking tray with the lemon and bake for 30 minutes.
  • While the vegetables are roasting, prepare the lentil mix by combining the lentils, 1/2 tsp olive oil, parsley, a pinch of salt, and dukkah.
  • For the dip, squeeze out the charred lemon juice and combine it with yogurt, roasted garlic, tahini, and a pinch of salt. Layer the dip, lentils mix, and roasted veggies to serve.

Per Serving

Calories 525kcalCarbohydrates 69gProtein 26gFat 20gSodium 455mgFiber 19gVitamin A 39IUVitamin C 97mgCalcium 295mgIron 7mg
CUISINE Middle Eastern-Inspired
KEYWORDS Easy Dinner, Healthy, High Protein, high-fiber
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  1. Made this for a Saturday lunch gathering, accompanied by Ottelengi’s squash, onion & pine nuts salad (& slow roast pulled leg of lamb for the carnivores)- it went down a treat & everyone said how delicious the cauliflower tasted. Definitely will become a staple in my lunchbox repertoire – thanks for sharing on Insta.5 stars

  2. Hi, I tried this recipe and enjoyed it a lot! I used the tool for converting the recipe in metric and found a small error: 1 tbsp harissa translates in 15 g harissa, which I guess should be 1.5 g harissa instead!

    1. I’m very happy you liked it 🙂 we are using harissa paste, which is 15 per tbsp, you can always use less if you like it less spicy 🙂

  3. I love love love this recipe = had it in the week and have just made a whole tray for meal prep for next week and that roasted lemon !!!! – Thank you Vykky5 stars

  4. This looks brilliant, I’ll be making it tomorrow! Live in a household that are not fans of eggplant – are there other veg recommendations as replacements?
    Thank you!5 stars

    1. It’s extremely versatile, and I think most veggies would do well in this! Someone else just sent me a photo with sweet potatoes instead of eggplants, and it looked delicious 🙂 hope you love it 🙂

  5. This looks so delicious and a good change-up for veggie dinners! What mixing method do you recommend for the last step of combining lemon juice, yogurt, roasted garlic, tahini, and salt? Is it a simple by-hand spoon and bowl mix or should I use a whisk or blender?

    1. Thank you Maggie, hope you love it! I just used a bowl and spatula (you can find the videos for all our recipes just above the recipe for visual help 🙂). If you want to use a small blender that would work well too. I’d recommend blending only half of the yogurt and incorporating the rest with a spatula so it does not go too liquid.

  6. Going to try to incorporate more meals like this into my families diet, I appreciate the recipe! Looking forward to trying it.

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