Some recipes are so appealing, you just have to try them right now.
|Boggy Creek Farm Cauliflower - Picture courtesy of Boggy Creek Farm|
Head of cauliflower
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon cumin seeds or cumin powder
Sheep's milk feta
Fresh lemon juice
1. Preheat oven to 400 degrees.
2. Break cauliflower into bite-size florets. Toss with olive oil, cumin, salt and pepper and spread in one layer on a non-stick tray. Roast for 30 minutes or so, until cauliflower is tender and its edges are toasted.
3. Blend 3/4 cup yogurt with feta until smooth. Add a squeeze of fresh lemon juice and some chopped, fresh mint leaves.
4. Toss the cauliflower with this dressing. Serve at room temperature.
I'm sure it will keep, but it's so good, you'll want to eat immediately!
~Recipe adapted from Smitten Kitchen