Make Meike Peters' spicy roasted cauliflower with a yoghurt dip

Meike Peters may be German, but her debut cookbook contains recipes with many different influences, like this spicy roasted cauliflower

Meike Peters' recipe for roasted cauliflower

Serves 2-4

Preparation time 10 mins

Cooking time 30 mins

German blogger Meike Peters' passion for food sings from the very first pages of her debut book, Eat in My Kitchen. "To cook, to bake and to eat is my daily treat," she says. Peters is inspired primarily from north and south Germany, but also by further afield: Malta and America, thanks to her partner's family. Here, she oven-roasts cauliflower wedges with warming harissa. "These make a fantastic warm lunch, but in summer, I love to serve them as a cold salad with soft ciabatta and a glass of crisp white wine."


  • 1 kg cored cauliflower, cut into 3cm wedges
  • 75ml olive oil
  • 4 tsp harissa
  • 1 tsp freshly squeezed lemon juice, plus 1 large lemon, cut into 8 wedges
  • 1 large fresh red chilli pepper, seeded and thinly sliced
  • Flaky sea salt
  • Ground pepper

For the parsley-yoghurt dip

  • 160g full-fat yoghurt
  • 2 tbsps crème fraîche or sour cream
  • 2 tbsps roughly chopped flat-leaf parsley leaves
  • 1 tsp freshly grated lemon zest
  • Fine sea salt Ground pepper

For the topping

  • 1 small handful flat-leaf parsley leaves
  • 2 tsps freshly grated lemon zest


  1. Preheat the oven to 220°C.
  2. Spread the cauliflower wedges on a baking sheet.
  3. Whisk together the olive oil, harissa, and lemon juice. Drizzle over the cauliflower, and use your hands to gently toss and coat the cauliflower. Place the lemon wedges in between the cauliflower, sprinkle with the chilli peppers, and season to taste with the flaky sea salt and pepper.
  4. Roast for about 18 minutes or until the wedges turn golden. Flip the cauliflower and lemon wedges over, add a little more flaky sea salt, and roast for about 15 minutes or until golden brown and al dente.
  5. While the cauliflower is roasting, make the parsley-yoghurt dip: whisk together the yoghurt, crème fraîche, parsley, and lemon zest. Season to taste with salt and pepper.
  6. Sprinkle the roasted cauliflower with the parsley and lemon zest and season to taste with salt and pepper. Serve with the yoghurt dip and the roasted lemon wedges to squeeze over the cauliflower.