Roasted Cauliflower with Pine Nuts, Parsley and Currants

Written By Annalisa Jones

1 Large Head Cauliflower, cut into large florets 3tbsp Coconut Oil, melted 2tbsp Dried Currants 2tbsp Toasted Pine Nuts Handful Chopped Minced Parsley 125ml Belazu Olive Oil Juice from 1/2 Lemon 200ml Sheep’s Milk Yogurt

Preheat the oven to 450°F.

Toss the cauliflower with the oil and a generous pinch of pink salt.

Spread on a parchment lined baking sheet and roast for 25-30 minutes, turning once or twice throughout. Set aside.

Meanwhile, place the currants in a small bowl and cover with boiling water. Soak for 5 minutes until plump, then drain.

Combine the soaked currants, pine nuts, parsley, olive oil and lemon juice in a small bowl and stir to combine. Taste and season with salt and freshly cracked black pepper.

To serve, spread the yogurt on a plate with the back of a spoon. Arrange the cauliflower on top of the yogurt and spoon the dressing over everything.

ingredients

  • Cauliflower

  • Coconut Oil

  • Currants

  • Pine Nuts

  • Parsley

  • Olive Oil

  • Lemon

  • Yoghurt

Annalisa Jones
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