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    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


    • 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


    • 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.

    Products Used

    • Photo of Natural Sheep Milk YOGHURT Traditional Greek Natural Sheep Milk YOGHURT | Traditional Greek