Raglan Coconut Yoghurt


This little gem of a business what created when the power couple owners decided to go dairy-free. Probiotic rich fermented coconut yoghurt once made in their home kitchen in Raglan. The company still makes their outstanding yoghurt in Raglan, however on a much bigger scale. Being sold in almost every supermarkets in NZ. Currently 8 flavours on the market, there is a yoghurt for every set of taste buds!! Here we have used their Natural Greek Coconut Yoghurt for a dressing.


WHOLE ROASTED CAULIFLOWER WITH TAHINI + PINE NUTS 

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Roasted Cauliflower:
1 garlic bulb
1 Tbsp oil 
1 large cauliflower, outer leaves + stem intact
3 tsp smoked paprika
2 tsp turmeric
3 Tbsp oil

To serve:
Rocket
Raisins
Toasted pine nuts 

Sauce:
1/3 cup tahini 
½ cup Raglan Natural Greek Coconut Yoghurt
1 Tbsp extra virgin olive oil 
Zest + juice of 1 lemon
Pinch salt 


Method:
Preheat oven to 180 degrees Celsius

Place garlic bulb in foil, drizzle with oil, wrap and enclose. Roast for 30mins. 
Place whole cauliflower in centre of roasting dish. Combine paprika, turmeric + oil in bowl and rub over cauliflower. Roast for 1hr or until tender. 
While cauliflower is cooking, make the sauce. Squeeze garlic from skin into bowl and mash with a fork. Add in rest of dressing ingredients and stir to combine. 

Spread bottom of a serving plate with sauce, top with cauliflower, nuts, raisins, rocket. Drizzle with oil + remaining sauce. 

Rosa Flanagan