Roasted Cauliflower With Paprika And Greek Yoghurt Dip Recipe

Name: Roasted Cauliflower With Paprika And Greek Yoghurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 220u00b0 C/ 430u00b0 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

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the roast, 1 medium size cauliflower, cut into florets or thick slabs, 1 tablespoon coarsely ground sea salt, 1 teaspoon paprika, and more.

Yes, Roasted Cauliflower With Paprika And Greek Yoghurt Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Cauliflower With Paprika And Greek Yoghurt Dip

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