Categories: Sides

Ingredients

• 2 heads cauliflower
• Olive oil
• Salt
• 1/3 cup Greek yogurt
• 1/3 cup olive oil
• 1/2 cup grated Parmesan
• 1 tsp Worcestershire
• 1 tsp Dijon
• Juice of 1 lemon
• 1 cup croutons
• 1 cup fresh parsley
• 1/4 cup toasted pine nuts

Directions

1. Cut cauliflower into large florets; toss with olive oil and salt. Roast on 2 baking sheets at 425 until browned and tender, 35-40 minutes; let cool. Whisk yogurt and olive oil, grated Parmesan, Worcestershire, Dijon and lemon juice in a large bowl. Add the cauliflower, croutons, parsley and pine nuts. Season with salt and pepper and toss.

Email to a friend | Print this recipe | Back