Geroosterde Bloemkool met frisse yoghurt Dressing (Keto-Friendly)

Roasted Cauliflower with Fresh Yogurt Dressing (Keto-Friendly)

ingredients

4 persons

1 medium cauliflower, leaves removed and stem trimmed
3 tablespoons of oil
4 tsp the spice club Italian spice mix
½ lemon, squeezed
100 ml Greek yogurt
Handful of chopped parsley or basil, to serve
The Spice Club Pumpkin seedsfor garnish (optional)
Pre-cooked potato slices (as a side dish for non-keto eaters)

preparation

Preheat the oven to 200°C.
If you want to serve potatoes, fry them according to the instructions on the package.
Fill a large saucepan with a lid that fits the whole cauliflower with at least 3cm of water and bring to the boil over medium heat. Carefully lower the cauliflower into the pan, cover and cook for 3 minutes. Remove from the pan and let steam for 5-10 minutes. Blot off excess water with a paper towel.
Mix the oil and Italian herbs and marinate the cauliflower.
Place the cauliflower in a large baking dish, pour the oil mixture evenly over the cauliflower and bake for 15-20 minutes until cooked through and brown around the edges.
In the meantime, mix the lemon juice, yogurt and a pinch of salt and pepper. Refrigerate until needed.
Remove the cauliflower from the oven and baste with the oil in the baking dish. Roast for another 20-30 minutes until the cauliflower is golden and crispy. Drizzle with the yogurt sauce and sprinkle with the chopped herbs and pumpkin seeds. Cut into wedges or slices to serve.

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