Ingredients:

  • 1 large head Cauliflower, cut into 1-inch (2.5 cm) florets
  • 3 Tbsp Olive Oil
  • 1 Tbsp Smoked Paprika
  • ½ tsp Garlic Powder
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ cup Full Fat Greek Yoghurt
  • ¼ cup Mayonnaise
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Maple Syrup or Honey (Optional)
  • Pinch of Salt and Pepper (for dressing)
  • 4 slices Bacon or Pancetta, diced finely (or vegan substitute)
  • ½ cup Sharp Cheddar Cheese, grated or small cubes
  • ¼ cup Red Onion, finely diced
  • ¼ cup Chives, finely snipped
  • ¼ cup Fresh Parsley, roughly chopped
  • ¼ cup Toasted Pecans or Walnuts, roughly chopped

Instructions:

  1. Preheat your oven to a robust 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the cauliflower florets, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss vigorously until every floret is evenly coated.
  3. Spread the seasoned florets onto the prepared baking sheet in a single layer (this is crucial for proper roasting). Roast for 35–40 minutes, flipping the florets halfway through (at the 20-minute mark). The cauliflower should be fork-tender and deeply charred and caramelised around the edges.
  4. While the cauliflower roasts, prepare the dressing. In a small bowl, whisk together the Greek yoghurt, mayonnaise, red wine vinegar, Dijon mustard, and optional maple syrup. Season generously with salt and pepper.
  5. Sauté the diced bacon/pancetta (or vegan substitute) in a dry pan over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels.
  6. Transfer the warm roasted cauliflower to a clean large serving bowl. Spoon about half of the prepared dressing over the warm cauliflower and gently toss to coat.
  7. Add the grated Cheddar, diced red onion, and most of the crispy bacon/protein and chopped pecans/walnuts. Toss lightly again.
  8. Transfer the mixture to a final serving platter (or serve directly from the bowl). Drizzle the remaining dressing over the top, then finish with the fresh chives and parsley. Serve immediately while the cauliflower retains its warmth.