Roasted Cauliflower with Paprika and Greek Yoghurt Dip

December 28, 2013
0 Ratings
  • Serves 2
Author Notes

Cauliflower is one of those vegetables you either like or not. I find it authentic and with a great personality. This recipe brings forth its strong character, so I decided to accompany it with a dip reminiscent of the Middle East with Greek yoghurt... to soften so much personality! —bonheurcuisine

What You'll Need
  • For the roast
  • 1 medium size cauliflower, cut into florets or thick slabs
  • 1 tablespoon coarsely ground sea salt
  • 1 teaspoon paprika
  • vegetable oil spray
  • 1/2 cup white wine (chardonnay)
  • 1/4 cup olive oil
  • 2 garlic cloves, finely minced
  • 1/4 teaspoon white ground pepper
  • 1 teaspoon paprika
  • extra paprika to garnish
  • For the dip
  • 1 cup sour cream cheese
  • 1/2 cup greek yoghurt
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • olive oil to drizzle
  1. Combine in a bowl the white wine, olive oil, finely minced garlic cloves, white ground pepper and paprika. Place the cauliflower florets or slabs in the bowl and marinate for an hour
  2. Spray a baking sheet with vegetable oil spray and place the cauliflower on top. Pour the marinade juices on the cauliflower, sprinkle the sea salt and the paprika on top
  3. Preheat oven to 220º C/ 430º F and bake for 20 minutes or until crispy and golden
  4. For the dip mix the sour cream cheese with the yoghurt and beat in the lemon juice. Season with salt and pepper and drizzle with olive oil. Garnish with the extra paprika . Serve the roasted cauliflower slabs or florets sprinkled with the extra paprika and the Greek yoghurt dip

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