- (serves 4)
- Ranch Tzatziki
- 1/2 English cucumber
- 1 cup strained full-fat yogurt
- 3 cloves of garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 cup mayonnaise
- 1/2 cup whole milk (or half-half)
- 1 tsp. onion powder
- 2 tsp. dried parsley
- 2 tsp. dry chives
- 2 tsp. dry dill
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- For the Cauliflower
- 1 head of cauliflower
- 1/4 to 1/3 extra-virgin olive oil
- sea salt and fresh ground pepper
- 1 tsp. sweet paprika
- Garnishes
- 1/4 cup pomegranate seeds
- 2 Tbsp. chopped fresh chives
- Wash your cucumber use side of your box grater with largest holes to grate it. Transfer to a colander with a bowl underneath, sprinkle with salt and allow 25 minutes to pass while liquid drains from the grated cucumber.
- Meanwhile, add the remaining ranch tzatziki ingredients into a bowl and mix well. Use your hands to squeeze out remaining liquid from the cucumber then add to ranch tzatziki. Adjust seasoning, ingredient amounts to your taste
- Pre-heated your oven to 425F. Place a pot of water on your stovetop and turn heat to high. Trim your cauliflower of any green stems and discard plus trim off any discoloured florets (if any).
- Once the water is boiling, add a generous amount of salt and place your head of cauliflower in and boil for 3 minutes. Remove with a slotted spoon and transfer to a sheet pan.
- Drizzle the top of cauliflower with olive oil, salt, pepper and paprika and place in your pre-heated oven. Bake for 25 minutes or until just golden.
- Transfer cauliflower to a large plate, drizzle with ranch tzatziki, pomegranate seeds and chives. Carve wedges and serve.
