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.