Since trying this recipe one afternoon it's now on constant rotation in our household. So easy to make and packed full of flavour.
Based off Emma Galloway's recipe in the latest Nourish magazine, we've made a couple adjustments to fit our tastebuds and use ingredients we have around the house.
Let me know what you think!Roasting Ingredients:
- 1 cauliflower, cut into bite size florets
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp smoked paprika
Whipped feta Ingredients:
- 100g feta
- 100g (½ cup) plain Greek yoghurt
Coriander Jalapeño Salsa Ingredients:
- big handful coriander leaves and tender stems
- zest 1 small lemon, finely grated
- 1 small clove garlic
- 1 tbsp pickled jalapeños, finely chopped
- 2 tbsp extra virgin olive oil
Preheat oven to 200°C. Combine olive oil, paprika and smoked paprika in a bowl. Add cauliflower and mix well to coat. Season with fine sea salt and freshly ground black pepper. Transfer cauliflower and any paprika oil left over in the bowl to a baking tray and roast 25–30 minutes or until tender and golden.Meanwhile, place feta and yoghurt into a small food processor and blend until smooth.
For the sauce, finely chop coriander, lemon zest and garlic and transfer to a small bowl. Add finely chopped jalapeño and olive oil. Season with a little salt.
To serve, spoon whipped feta onto a serving plate, spreading it to cover the base. Top with roasted cauliflower (plus any paprika-stained oil from the tray) and coriander jalapeño salsa. Serve hot or at room temperature.