Some friends and I went to play bingo the other day. Yes, I am still 26 years old. However, I do enjoy trying new things occasionally (as long as they don’t involve heights, speed, or any kind of spider), so off to the bingo we went.
I’ll admit, I’m not convinced. I don’t think my brain works quickly enough for bingo – major props to any bingo-playing folk who have a clue what they’re doing! I was spending so long looking for each number that I had no time to actually assess my board and decide whether or not I’d made any lines – meaning it felt a bit like a rubbish version of colouring in, where you’re only allowed to use one single felt tip pen, and there’s a vaguely smarmy man incessantly shouting which part you have to colour in next. I also found myself subconsciously adding up how much we’d spent on games as the night progressed, and wondering how many glasses of wine I could have had if we’d just gone to the pub instead.
Luckily, my husband is a bit more on the ball than I am and came away with £250 winnings, which certainly helped to ease my resentment a little. Now I just have to hope he’ll share it with me.
Either way, it’s reinforced my knowledge that I’m more cut out for simple things that don’t require too much concentration. Like this marinated roasted cauliflower – it’s easy, it’s straightforward, and it’s super tasty.
My favourite thing about this recipe is that the marinade and the herby yogurt sauce are actually basically the same thing. Remember: very little brain power here!
Just whizz up a few ingredients, and use about half of the mixture to toss with the cauliflower before roasting, giving it a lovely flavourful coating. Then add a nice big handful of extra herbs to the remaining mixture, along with some lemon juice and a small drizzle of olive oil, and whizz it up again to make the sauce. One food processor for both mixtures = less washing up = happy Becca.
And it’s a healthy way to start the new year too! Long may it continue! (I’m hoping at least two weeks…)
- 1 medium head cauliflower
- 2 tbsp pine nuts
- 1 small clove garlic
- 1 bunch fresh parsley
- 4 tbsp Greek yogurt
- 1tbsp cooking oil
- ½ tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Black pepper
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Remove the leaves from the cauliflower, and cut into florets. Place the florets on a large baking sheet, and set aside.
- Add the pine nuts, garlic, and a small amount of parsley to a mini food processor, and blitz to form a paste. Add the Greek yogurt, and blitz again to combine.
- Dollop around a third or half of the yogurt mixture onto the cauliflower, along with a small drizzle of cooking oil. Mix thoroughly to combine, and roast for about 45 minutes, or until the cauliflower is lightly golden brown.
- While the cauliflower is roasting, add another big bunch of parsley to the remaining yogurt mixture in the food processor, as well as the lemon juice, extra virgin olive oil, and seasoning to taste. Blitz again to combine.
- When the cauliflower is ready, serve it with the yogurt sauce.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.