2 – 4 people
- 2 Cauliflowers, in slices (approximately 12)
- 1 bunch Coles dill
- 1 bunch Coles chives
- 1 bunch Coles parsley
- 1 bunch Coles tarragon
- 1 bottle ZoOSh mayo
- 1 carton buttermilk
- ¼ juice of a lemon
- Sunflower seeds, toasted
- Over a hot BBQ, cook the cauliflower until charred on their sides. Make sure you turn them regularly until cooked through.
- To make the dressing, blitz together tarragon, chives, parsley, dill, buttermilk, mayonnaise and pepper. Add lemon juice and mix through.
- To serve, place the cauliflower onto a plate, drizzle the dressing over the top then sprinkle some sunflower seeds.
Our friends at Wine Selectors recommend pairing this dish with a Chardonnay or Marsanne.
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