| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Instructions
- Cut 2 heads cauliflower into large florets; toss with olive oil and salt. Roast on 2 baking sheets at 425 degrees F until browned and tender, 35 to 40 minutes; let cool. Whisk 1/3 cup each plain yogurt and olive oil, 1/2 cup grated parmesan, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard and the juice of 1 lemon in a large bowl. Add the cauliflower, 1 cup each croutons and fresh parsley and 1/4 cup toasted pine nuts. Season with salt and pepper and toss.
Reviews
The sauce is thick but tasty. Used only a portion of it to mix in with cauliflower.
Sauce recipe is really strong and too thick in my opinion for cauliflower. We tried it and ended up just eating the cauliflower plain with some crumbled croutons on it.
Delicious!
This was better than we expected. We used one jumbo head of cauliflower and pecorino cheese as we were out of parmesan. For the dressing we only used about two tablespoons of olive oil as there was already oil used in roasting the cauliflower. It was a nice mix of textures and flavors and would definitely make it again. It could almost be a main dish with the nuts.