Roasted cauliflower and carrot with zhoug, yogurt and preserved lemon

This dish is based around Middle-Eastern flavours and is a lovely starter for a dinner party as it can be made well ahead or a perfect supper served with some flatbread to soak up the zhoug juices. It can be served warm or at room temperature. 

Roasting cauliflower brings flavour and a slight crispy texture. Roasted red pepper can replace the carrot for a different flavour. The peppers can be skinned after roasting. 

Zhoug originated in Yemen but is very popular in Syria and Israel. It is a hot, fragrant and spicy herb sauce which is similar in consistency to pesto but packs quite a punch! It can be used as a condiment or a cooking sauce.  The Zhoug keeps in the fridge for a few days. It can be thinned with some more olive oil to use as a salad dressing. 

Zhoug serving ideas-

  • delicious with falafel and tzaziki
  • mix with chickpeas as a side dish
  • serve with fried eggs or frittata
  • swirl into hummus
  • perfect accompaniment to feta cheese and tomatoes in a salad

Roasted cauliflower and carrot with zhoug, yogurt and preserved lemon

Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients

  • 1 medium cauiflower
  • 4 carrots
  • 4 shallots
  • 4 cherry tomatoes
  • 3 tbsp olive oil
  • 100 g greek style yogurt
  • 8 preserved lemon quarters
  • salt and pepper

Zhoug

  • 75 g fresh coriander, leaves and stalks, chopped
  • 25 g parsley, chopped
  • 1 clove garlic, chopped
  • 1 green chilli, seeded and chopped
  • 1/2 tsp ground cardamon
  • 1 tsp cumin
  • juice of 1/2 lemon
  • 75 ml olive oil

Instructions

  • Heat oven 190C / Gas Mark 5
  • Peel carrots and cut into 2cm slices on the slant.
    Peel the shallots.
  • Cut the cauliflower into tomato-size chunks.
  • Place the cauliflower, shallots and carrots into a bowl with the oil and salt and pepper and toss well.
  • Place the cauliflower and on a baking tray and the carrots and shallots on another.
  • Roast the carrots and shallots for 20 - 25 minutes until just cooked and the cauliflower for 15-20 minutes, adding the tomatoes for the last 5 minutes. It is good to have a little bite left to the cauliflower.
  • Arrange the cauliflower, carrots, tomatoes and shallots on plates. Put spoonfuls of yogurt and zhoug dotted around all over it.
  • Garnish with the preserved lemon slices.

Zhoug

  • Blitz all the ingredients, except for the oil, until smooth.
  • Continue to process while adding the oil slowly until fully blended.

Notes

It can be served warm or at room temperature.
Note: The Zhoug keeps in the fridge for a few days. It can be thinned with some more olive oil to use as a salad dressing. 
Zhoug serving ideas-
  • delicious with falafel and tzaziki
  • mix with chickpeas as a side dish
  • serve with fried eggs or frittata
  • swirl into hummus
  • perfect accompaniment to feta cheese and tomatoes in a salad
 

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