January 6st it’s holiday in Sweden, this means late wake-up and usually a big brunch in the city. Today was special because at 1 pm we were still in bed, laziness made it special. And while I was browsing my recipes feeds I remembered I love cauliflower. So I stopped on the first cauliflower recipe and “Voilà”! I tried a curry brown rice as side, but it wasn’t good enough to speak about it (I need to learn more about rice cooking).
Marinated roasted cauliflower with parsley yogurt dip
2016-01-06 19:19:48
Serves 2
Total Time
1 hr
Ingredients
- 1 medium head cauliflower
- 2 tbsp pine nuts
- 1 small clove garlic
- 1 bunch fresh parsley
- 4 tbsp Greek yogurt
- 1 tbsp sunflower oil
- ½ tbsp lemon juice
- Pinch of lemon zest
- 1 tbsp olive oil
- Salt
- Black pepper
Instructions
- 1. Preheat the oven to 190°C
- 2. Remove the leaves from the cauliflower, and cut into florets. Place the florets in a large bowl, and set aside.
- 3. Add the pine nuts, garlic, and a small amount of parsley to a mini food processor, and blend to form a paste. Add the Greek yogurt, and blend again to combine.
- 4. Dollop around a third or half of the yogurt mixture onto the cauliflower, along with a small drizzle of sunflower oil. Mix thoroughly to combine, put on a baking sheet in a tray and roast for about 40 minutes, or until the cauliflower is lightly golden brown.
- 5. While the cauliflower is roasting, add another big bunch of parsley to the remaining yogurt mixture in the food processor, as well as the lemon juice and the lemon zest, olive oil, and seasoning to taste. Blend again to combine.
- 6. When the cauliflower is ready dip it in the yogurt sauce.
Adapted from Becca (Amuse your bouche)
Adapted from Becca (Amuse your bouche)
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