A delicious veggie main that's extremely easy to cook and plate up!
For the Parsley yoghurt:
10 tbsp Yoghurt (room temp)
2 garlic cloves, minced
4 tbsp chopped parsley
1 lemon, zested
For the Cauliflower:
1 large cauliflower, quartered
For the Chilli Butter:
100 g unsalted butter
1 tsp ground cumin
1 tsp sweet paprika.
1 tsp urfa chilli flakes
1 tbsp rose harissa
3 tbsp Aleppo chilli Flakes
Recipe: (video demo at the bottom)
Mix 6 tbsp yoghurt, 1 minced garlic clove, zest of 1 lemon and 4 tbsp parsley. Season well then leave to stand at room temperature
Chop the cauliflower into quarters then blanch for 5 mins in well salted boiling water. Drain the water, place onto a lined baking tray, and season well with olive oil, salt and pepper.
Turn your grill to maximum temperature. Grill until lightly charred on one side. When there's some charring, flip the cauliflower and char the other side. It should take between 5-10 minutes each side (perhaps less depending on your oven).
Meanwhile melt over a medium heat 100g of butter until it starts foaming. Add 1 tsp ground cumin, 1 tsp paprika, 3 tbsp Aleppo chilli flakes, 1 tbsp rose harissa. Once all the spices are well incorporated into the butter, set aside.
Serve the cauliflower on-top of the parsley yoghurt and then drizzle the chilli butter evenly over. Garnish with a dash of lemon.