Parmesan Roasted Cauliflower with Garlic Yoghurt Dressing

2-4 People
60 minutes

Parmesan Roasted Cauliflower with Garlic Yoghurt Dressing

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  • 1 head of cauliflower, broken into florets
  • 3 tbsp olive oil
  • ½ cup parmesan
  • ¾ cup Vaalia Natural Yoghurt
  • 2 small cloves garlic, minced
  • 3 tbsp coriander, finely chopped
  • ¼ cup pine nuts
  • Salt and pepper to season


  • Preheat oven to 220 degrees. In a large bowl, toss florets with olive oil and salt and pepper. Once coated evenly, place on a lined baking tray and put in the oven for 45 minutes. It is important to move the cauliflower around every 10 minutes or so to ensure an even cook.
  • Whilst the cauliflower is in the oven, make the garlic yoghurt dressing. In a bowl, add Vaalia Natural Yoghurt, garlic, coriander and mix well until combined. Season to taste with salt and pepper.
  • After roasting the cauliflower for 45 minutes, remove it from the oven and sprinkle parmesan over the florets. Be sure to cover evenly. Place back in the oven for 5 minutes until the cheese has melted slightly.
  • On a small lined tray, add pine nuts and also roast for 5 minutes or until lightly browned. Remove the nuts from the oven and set aside.
  • Transfer the cauliflower onto a serving dish and scatter with pine nuts over the top. Serve immediately with garlic yoghurt sauce.