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Curried cauliflower with yoghurt and pearl couscous

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Brought together with creamy and tangy Jalna yoghurt, this hearty curried cauliflower dish makes for an easy meat-free dinner. 

  • Serves4
  • Cook time30 minutes
Curried cauliflower with yoghurt and pear couscous


  • 2 tbs korma curry paste
  • 1 1/2 cup (420g) Jalna Pot Set Greek Natural Yoghurt
  • 1 large head cauliflower, cut into florets, leaves reserved
  • 1 1/2 cups (300g) pearl couscous
  • 1 bunch coriander, leaves picked

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper. Combine curry paste and 1 cup (280g) yoghurt in a large bowl. Add cauliflower florets and toss to coat. Arrange cauliflower mixture on lined tray and spray with olive oil spray. Season. Roast, turning occasionally, for 25 mins or until tender and golden brown, adding cauliflower leaves for the last 10 mins of cooking.

  2. Step 2

    Meanwhile, bring 2 cups (500ml) water to the boil in a saucepan. Add the couscous. Cover and cook for 10 mins or until the liquid is absorbed. Set aside, covered, for 5 mins to steam. Add half the coriander and toss to combine. Chop half the remaining coriander. Combine the remaining yoghurt with chopped coriander and 2 tbs warm water in a bowl. 

  3. Step 3

    Divide couscous and cauliflower mixture among serving plates. Drizzle with yoghurt mixture. Top with remaining coriander to serve