Yoğurtlu Kozlenmiş Karnabahar – or roasted cauliflower with yoghurt sauce to those of us communicating in the English language.
This Turkish roasted cauliflower recipe is so easy and tasty – a winner of a side dish, as a meze or as a standalone snack, too.
But, when you’re like us, and you even get a bit over-excited by the carnival of colour before your eyes, and then you start buying in too-much-bulk-for-two-people, you need to have some ideas about what to do with all that produce you’ve bought once when you get it all home.
Winter is cauliflower season.
We’re relatively recent converts to cauliflower and it’s thanks to our local markets that this occurrence – this foodie ‘conversion’ – came about.
They just look so inviting – huge, plump and white; fluffy clouds of florets bursting from the stalk.
Let’s face it, as vegetables go, a cauliflower in its prime is a bit of a looker.
Throughout the winter months in Fethiye, we can’t resist buying them as they sit amongst the other winter treats, their bulk weighing down the display stands.
As a kid, cauliflower recipes didn’t much feature on the menu at home – boiled and served with salt and pepper as a side to some grilled meat and that’s about it – and that’s where the cauliflower stayed…pushed even further to the side of the plate so I didn’t have to look at it.
Roasted cauliflower recipes?
It would be adulthood and our move to Turkey before we dabbled in those little wonders of the world!
Experimenting with Turkish cuisine has taught us a lot about the joy of vegetables, we can tell you!
A Turkish Recipe For Roasted Cauliflower With Yoghurt Dip – Yoğurtlu Közlenmiş Karnabahar
There are loads of cauliflower recipes out there in the world.
And guess what one of Turkey’s contributions to the world of cauliflower recipes is. Well, they eat it with yoghurt, of course!
Yes, ‘yoğurtlu közlenmiş karnabahar’ simply means ‘yoghurty roasted cauliflower.’
Usually, this roasted cauliflower recipe is served with a yoghurt sauce drizzled over the top, similar to mantı.
But, for this Turkish roasted cauliflower recipe, we’re going to make yoğurtlu közlenmiş karnabahar as healthy nibbles that you can share while watching telly.
As well as Barry’s fab, super hot vegetarian jalfrezi which contains cauliflower and a spicy cauliflower soup recipe we’ve been playing with, this take on a Turkish recipe is our favourite way to eat cauliflower.
Basically because cauliflower is the star of the show.
When most of your childhood memories of vegetables are just-those-things-on-the-side-of-the-plate-that-are-good-for-you-but-taste-awful, having some recipes which celebrate that vegetable…just great!
Roasted cauliflower recipes like this mean you can easily plan your party – or night in – around them. Either eat the florets warm or cold; it’s up to you.
For the actual dish you can see in the photo above, we started a film playing, got ourselves a small fork each and munched our way through every last floret – dunking them in the yoghurt as we went along.
The teaspoon you can see in the photo…unused. The intention was there…
And this is just a basic Turkish roasted cauliflower recipe. If you want to, of course, you can experiment with different spices.
We sometimes add a bit of ground cumin or crushed cardamom for a bit of an Indian-style flavour.
So let’s make oven roasted cauliflower with yoghurt dip…
Roasted Cauliflower With Yoghurt Dip
For The Roasted Cauliflower
- 1 medium sized cauliflower cut into bite-sized florets
- 2 tablespoon olive oil
- 1 dessert spoon chilli flakes
- salt & pepper to taste
For The Yoghurt Dip
- 3 dessert spoonfuls natural yoghurt
- 1 lemon juiced
- 1 clove garlic peeled & crushed
- 1 teaspoon olive oil
- 1 teaspoon chilli flakes
- 1 pinch salt
For The Roasted Cauliflower
- Preheat your oven to 200 degrees Celsius.
- Place your cauliflower florets on a baking tray in a single layer.
- Drizzle the olive oil over the florets and then gently shake them around for a more even coverage.
- Now sprinkle over your chilli flakes and season with salt and pepper.
- Place your cauliflower in the centre of your oven and roast for 20 minutes (remove your cauliflower after around 10 minutes to stir the florets around for even roasting).
For The Yoghurt Dip
- Add your yoghurt to a ramekin dish.
- Now add the olive oil, lemon juice and chilli flakes.
- Stir around rigorously until you have a smooth sauce. The yoghurt will start to take on the colour of your chilli.
- Add the garlic and a small pinch of salt and stir this in, too.
- Do a taste test and add more of whatever you think is necessary. This is down to your personal taste.
- Serve either as a snack or as part of your meze table.
- Please note, if you are eating this meal as a snack between two people, calories are for one serving and are approximate,
- A medium-sized cauliflower is around 5-6 inches in diameter.
- Serve this roasted cauliflower recipe as part of a bigger meze table or as a side dish, too.
And that’s it – Turkish roasted cauliflower with yoghurt dip. So easy and perhaps the dish that convinced us cauliflower was not a vegetable to dread but to love.
Check out our full collection of Turkish recipes to make at home.