Roasted Vegetables with Cumin and Yogurt

Six ingredients and four steps for a delicious vegetable dish
45 minutes Total Time
15 minutes to prep
30 minutes to cook
4 servings

I do not love steamed or raw cauliflower, but I do enjoy it roasted and mixed with other things. This recipe is currently my favorite way to eat this vegetable. It can make 3-4 main-dish servings, or you can serve more as a side dish. It has a lot of flavor with so few ingredients. 

I have played with adding garlic or other spices to the yogurt sauce. But I enjoy the plain yogurt as a sauce just as much, so I prefer to keep this as simple as possible. You can doctor the sauce if you want, but it worth trying it with plain yogurt.


I would recommend sticking with a full-fat yogurt here. It is much creamier and just used as a condiment, so it does not add a lot of fat to the dish. 

As is often the case, the amounts in this recipe are very adjustable. There is no need to be precise with your measurements and you can change this to suit your tastes. The most important thing is to dice the potatoes fairly small so they cook at the same rate as the cauliflower. You can possibly make this on one rimmed baking sheet, but it will be crowded and the vegetables may steam more than roast, so I prefer using 2 pans. 

If your pans are not non-stick you might want to spray with a vegetable oil spray to prevent sticking. 



  • Gather and prep ingredients. Preheat oven to 450°. Adjust oven racks to middle-bottom and middle-top.
    Step 0
  • Add cauliflower, potatoes, onions, olive oil, and kosher salt to large bowl. Stir to combine.
    Step 1
  • Spread vegetables over two rimmed baking sheets. Sprinkle cumin seeds over vegetables.
    Step 2
  • Bake in the oven for 30 minutes until vegetables are cooked through and browned. Stir every 10 minutes.
    Step 3
  • Serve with yogurt. Leftovers are best reheated in an oven for around 15 minutes.
    Step 4

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