Serves 2 as main or 4 as a side
1 large head cauliflower, cut into large florets
2 tablespoons dried currants or cranberries
2 tablespoons toasted pine nuts or chopped almonds
half bunch minced parsley
1/4 cup olive oil
1 garlic clove minced
juice from 1/2 lemon
1/2 cup sheep’s milk yoghurt
Preheat the oven to 220° C. Toss the cauliflower with the oil, garlic and a generous pinch of salt. Spread on a parchment lined baking sheet and roast for 25-30 minutes, turning once throughout. Set aside.
Meanwhile, place the currants in a small bowl and cover with boiling water. Soak for 5 minutes until plump then drain.
Combine the soaked currants, pine nuts, parsley, olive oil and lemon juice in a small bowl and stir to combine. Taste and season with salt and freshly cracked black pepper.
To serve, spread the yogurt on a plate with the back of a spoon. Arrange the cauliflower on top of the yogurt and spoon the dressing over everything.