When it comes to veggies, the poor, neglected cauliflower has only ever been an afterthought to its brighter cousin broccoli. But nowadays it seems to be experiencing something of an uptrend, especially as a great replacement from more carb-heavy sides such as potatoes or rice.
Roasted Cauliflower with Parmesan and Yogurt Dip
Equipment
- Baking Sheet
Ingredients
- 1 head cauliflower
- 4 cloves garlic
- 1 onion cut into slices
- 5 sprigs fresh thyme
- to taste salt and pepper
- 1/4 cup olive oil
- 3/4 cup grated parmesan
- 1 1/4 cups yogurt
- 1/2 cup chopped chives
- 1/2 cup chopped parsley
Instructions
- Cut apart all the florets and cut each one into thick slices.
- Place these onto a baking sheet together with the garlic cloves, onion, and thyme. Season well with salt and pepper, and baste the florets with olive oil. Now sprinkle the cheese over everything and mix all the ingredients well.
- Put the sheet into the oven for 25 minutes at 390° F.
- While the cauliflower is baking, prepare the yogurt dip. Mix the chives and parsley into the yogurt together with salt and pepper.
VIDEO
You can serve the dip directly over the cauliflower or on the side, and if you’d like to turn this delicious antipasto into a main dish, just double the amount. What a great reason to serve cauliflower more often… Dig in!