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