BearLion Kitchen

Oregano Parsnips with Cauliflower and Leek Yoghurt

Home » Food » Oregano Parsnips with Cauliflower and Leek Yoghurt

24 April 2023

Reading Time: 2 minutes

Another dish from BearLion cook book. We think this is the perfect wholesome winter meal that you can make ahead of time and enjoy day after day.

“This is a dish that has a lot of different combos. I have a bit of a thing for teaming up same-coloured foods, so putting this lot together is a delight and reminds me of a bleak winter scene but in an extra-awesome tasty way. Plus the ol’ cooked-with-raw combo gives it some lightness if serving with a heavy winter braise.

Side dish for 4-6 people.


  • 2 parsnips, scrubbed 
  • 1 tbsp dried or fresh oregano 
  • olive oil 
  • salt and pepper 
  • 1 leek 
  • ¼ cauliflower 
  • 1 cup plain natural yoghurt 
  • 1 tbsp extra virgin olive oil 
  • 1 lemon, zest and juice 
  • 2 tbsp currants 
  • ½ tsp nigella seeds 
  • big handful sorrel or spinach


  1. Preheat oven to 220˚C fan bake. 
  2. Cut parsnips into long chunky lengths and give a quick toss with oregano, a splash of olive oil, and a pinch of salt and pepper. Spread them out on a roasting tray and into the oven for 20–30 minutes or until golden brown and toasty on the edges. 
  3. Chop and wash the leek — use the green part too! Repeat the same process with the olive oil and seasonings and put on a separate tray in the oven. Cook leek for 20–30 minutes as you want it nice and soft. Let cool, once removed from the oven.
  4. Slice the raw cauli as thinly as you can and place in a large bowl. It will break up a bit once dressed and mixed. Place the yoghurt in another bowl, then add the cooled leek with a little more salt and pepper. Mix well. 
  5. In the bowl of cauli, gently add the parsnips, extra virgin olive oil, lemon, currants, nigella seeds and give a wee toss. Add three quarters of the greens, with a small stir through. (I used sheep sorrel.) 
  6. Place in a serving dish and top with the yoghurty leeks as evenly as you can. Chuck remaining greens on top. This can be served with braised brisket, corned venison or bulghur-wheat stuffed onions. 
  7. The oregano on the parsnip mixed with leeks is enough for a great side; the cauli and currants with the dressing alone are another great dish. Or serve the yoghurty leeks over other roast vegetables or with poached chicken.

Recipe from Food for Thought: A New Zealand-Grown Cookbook from the BearLion Kitchen. “Food for Thought is a book for anyone who likes to eat tasty food that is easy to make. A book for anyone who cares what they put into their body. A book for anyone who gives a damn about this planet. Be prepared to simplify and improve your attitude to cooking, to food and to the way you live your life”

Related article: BearLion Date Pudding With Espresso Pudding

Subscribe & WIN!

Subscribe to WOMAN+ for only $19.99 for the year and you’ll have a chance to WIN 2 Nights for 2 at JetPark Rotorua +
an Evening in the Polynesian Spa.

*You can unsubscribe at any time. By signing up you are agreeing to our Terms of Service and Privacy Policy.