- Servings : 4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 35m
- 1 head cauliflower, cut into florets
- 3 tbsps olive oil
- 1⁄4 tsp paprika
- salt and freshly ground black pepper
- flat leaf parsley
- Yoghurt Sauce:
- 122g Greek-style yoghurt
- 1 tbsp fresh lemon juice
- 1-2 garlic cloves, finely chopped
- salt and freshly ground black pepper, to taste
Preheat oven to 220°C. On a baking sheet, toss the cauliflower with the olive oil, paprika and season with salt and pepper to taste. Roast for 20-25 minutes until tender and starting to brown.
While cauliflower is roasting, make the sauce. Stir ingredients together until smooth. Thin with just a little water if you would like a thinner consistency. Serve cauliflower drizzled with the yoghurt sauce and garnished with fresh parsley. Serve while cauliflower is still hot!