RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 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
  • Pepper
  • Sunflower seeds, toasted

 

METHOD :

  • 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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