Cauliflower Wedge with Creamy Dressing
Serves 420 mins prep30 mins cook
This delicious wedge salad features roasted cauliflower coated in a flavorful butter mixture and topped with a creamy dressing made from cottage cheese, mayonnaise, and freshly grated Parmesan. The chickpeas add an extra crunch, making this a hearty and flavorful dish.
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What you need
Instructions
1: Preheat the oven to 450°F. Line a sheet pan or roasting pan with parchment paper and set aside. 2: Make the butter mixture by adding the butter, paprika, salt, dill, and garlic powder to a small bowl and mix. 3: Place the cauliflower wedges onto the parchment paper, coat each wedge completely in the butter mixture, cover with foil and roast for 25-30 minutes. 4: For the chickpeas, add the dried chickpeas to a sheet pan and dry roast for 8 minutes, then remove from the oven, add the oil and spices, toss to coat and roast for another 8-10 minutes. 5: For the dressing, add all ingredients to a medium bowl and mix to combine. 6: Plate the roasted cauliflower, spoon the dressing over the top, and top with parsley and the roasted chickpeas.View original recipe