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      Creamy Aleppo Cauliflower
Creamy Aleppo Cauliflower
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Ingredients
- 1 head of cauliflower
- ¼ cup olive oil
- 
                1 teaspoon Morton & Bassett Aleppo Pepper
                
- ½ cup flat leaf parsley, rough chopped
- ½ cup greek yogurt
- 1 tablespoon fresh lemon juice
- 
                1 teaspoon Morton & Bassett Garlic Powder
                
- Salt & pepper to taste
 
                  Directions
- Preheat oven to 425F.
- Chop cauliflower into small florets. On a baking sheet, toss florets with the olive oil and Aleppo Pepper until well coated. Roast for 20 minutes, or until golden brown.
- Mix the greek yogurt, lemon juice, and garlic powder together in a small bowl. Once cauliflower is roasted, drizzle yogurt sauce on top. Finish with parsley and enjoy!
