Turkish Cauliflower
You’ve probably seen Anna Paul’s Viral Turkish pasta in- a pasta dish spired by traditional Turkish manti but let’s take that same flavor vibe and turn it into an impressive veggie centre piece. Enter: Turkish style whole roasted cauliflower.
Think roasted cauliflower loaded with spiced vegan mince, drizzled with garlic yoghurt, and finished with that iconic paprika butter moment. It gives all the rich, savory flavors in manti, just in a bigger, shareable, plant based form.
Cauliflower has a reputation for being bland, but this dish proves that cauli can be exciting and seriously delicious when seasoned properly and treated with a little patience.
So if you’re keen to try a veggie spin inspired by the viral TikTok dish give this one a go!
Anna Paul Viral Turkish Pasta inspired cauliflower ingredients and substitutes-
- Cauliflower- Find yourself a big fresh cauliflower for this dish, it is the star of the show! The bigger the cauliflower the longer it takes to bake so bare that in mind also.
- Oil- Any light flavor oil will do fine, I used vegetable oil.
- Paprika – The viral Tiktok recipe uses sweet paprika but you can use regular or smoked if you want a smokey twist or hot if you want it spicy. I used smoked paprika and it was delicious!
- Vegan beef mince – I used TVP for this as I always have a bag in my pantry. You can also use shop bought vegan mince or try lentils if you want a less processed option.
- Dairy free yoghurt – I used coconut yoghurt. The original recipe is Greek yoghurt so if you can find a vegan Greek style then bonus points! Soy or oat is also fine, whichever you prefer but it works best with an unsweetened yoghurt.
- Garlic paste- I used garlic paste in the yoghurt as the garlic is uncooked and the garlic paste has a milder flavour. If you love raw garlic then feel free to use minced fresh cloves of garlic.
- Butter- I used Nuttelex buttery for the butter sauce but any dairy free butter will work fine.
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Turkish whole roasted cauliflower
A whole roasted cauliflower topped with a garlic yoghurt, spiced mince and paprika butter
Ingredients
- 1 Large cauliflower
- 3 tbsp Oil
- 2 tsp Salt
- 2 tsp Onion powder
- 2 tsp Paprika
- 1 tsp Black pepper
- 100 g Vegan beef mince
- 1 Onion diced
- 200 g Dairy free yoghurt unsweetened
- 1 tsp Garlic paste
- 1 tsp salt
- 2 tbsp Butter
- 1 tbsp Paprika
- Fresh parsley to garnish
Instructions
- Preheat the oven to 200C
- Remove the cauliflower leaves and cut off any excess stem.
- Boil the whole cauliflower for 5 minutes, remove and pat dry.
- In a bowl mix together the oil with 1 teaspoon of salt, onion powder and paprika and half a teaspoon of black pepper.
- Brush the oil onto the cauliflower and bake in the oven for 40 minutes- 1 hour. You must be able to stick a knife through the middle to make sure the core is cooked as this bit takes the longest.
- Whilst the cauliflower is cooking make the toppings.
- To a frying pan add a little oil and the diced onion and fry until softened slightly.
- Next add the vegan mince beef and 1 teaspoon of salt, paprika, onion powder and half a teaspoon of black pepper.
- Fry until brown and slightly crispy.
- To make the garlic yoghurt simply combine the yoghurt, garlic and teaspoon of salt.
- For the paprika butter melt the butter in a saucepan and add the paprika, stir until all melted and combined.
- Now to assemble place the cauliflower onto the serving plate then add the yoghurt, paprika butter, mince and top with the fresh parsley.
- Enjoy!
Notes
Spicy? Turkish Manti is usually made with Turkish pepper flakes which are slightly spiced. This recipe doesn’t include any chilli so it is not spicy at all. If you prefer spicy you can add some chilli to the cauliflower seasoning or some hot paprika to the butter sauce.
Cauliflower cooking- The time taken to cook the cauliflower can really vary depending on the size of the vegetable and your oven. Mine took over an hour as I chose a big cauliflower so be sure to give yourself plenty of time! A knife should easily glide through the core of the cauliflower once cooked.
Par boiling- Be sure not to par boil for too long as the cauliflower needs to stay in one piece for this recipe!
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