Roasted Cauliflower Skewers with Almonds & Pimentón Yogurt
- Pair with Chardonnay
Serving Size
8-10
|
Total Time
35 minutes
- 10 cups of cauliflower florets, a little bigger than bite size, they will shrink when cooked (approx. 2 heads)
- ½ cup of toasted almonds
- Olive oil to coat the cauliflower
- 2 Tablespoons of chopped parsley
- 1 cup of Greek yogurt
- 5 teaspoons of pimentón dolce (sweet smoked Spanish paprika)
- 1 teaspoon of Hungarian paprika
- 1 clove of garlic micro planned
- Juice of 1 lemon
- 2 Tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Preheat oven to 425F
- Toss the cauliflower in olive oil and season to taste with salt and pepper
- Bake until brown on the edges and cooked through (approx. 15-20 minutes)
- While cooking, prepare the sauce
- In a mixing bowl, combine Greek yogurt, garlic, lemon juice, both types of paprika and EVOO
- Whisk until evenly incorporated and season with salt
- When cauliflower is cooked, remove from the oven and hold on the sheet pan
- When ready to serve: Line the cauliflower up on the serving tray, dollop with yogurt and a sprinkle of almonds and parsley. Spear with bamboo knotted pic for guests.
- Garnish with a little more olive oil if desired
Make-ahead tip: Yogurt sauce can be made 72 hours in advance. Cauliflower can be roasted ahead of time and warmed up to serve. Make sure you add the nuts, parsley, and sauce only when ready to serve.
