Roasted Cauliflower with Greek Yoghurt and Tahini Dressing
Another simple, yet elegant meal that can be eaten as a romantic dinner for two. Topped with our Natural Sheep Milk Yoghurt and parsley, this quick and easy meal is sure to please.
Serves 2 people
Ingredients
1 Cauliflower, Quartered
1/2 Cup Parmesan Cheese
3 Tbsp. Olive Oil
Salt and Pepper
3 Garlic Cloves, Crushed
1/2 Cup Meredith Dairy Natural Sheep Milk Yoghurt- Traditional Greek
2 Tbsp. Tahini
1 Tbsp. Lemon Juice
50g Parsley, Chopped
1 Tsp. Cayenne Pepper
1/2 Tsp. Paprika
Preparation
Step 1
Mix the Parmesan, olive oil, salt and pepper, and garlic cloves together.
Step 2
Quarter the cauliflower and place in a baking tray, rubbing the mixture all over. Bake for 45mins on 190 degrees Celsius.
Step 3
To make the dressing mix the yoghurt, tahini, lemon juice and parsley. Spread over cauliflower once cooked through and sprinkle with paprika and cayenne pepper.
Natural Sheep Milk YOGHURT |
Traditional Greek
