How do I make it?

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1. Preheat oven at 425F

2. Chop the cauliflower to get the florets separated

3. Take an oven safe container and add the cauliflower florets to it. Drizzle the avocado oil and mix well to ensure all florets are well coated

4. Bake for 30 mins. I typically bake for 45 mins to make them nice and crispy. Be careful don’t end up charring them

5. In the menatime take a blender and add yoghurt, balsamic vinegar, garlic powder. Blend on high for a few seconds

6. Take a pan and add some extra virgin olive oil. Do not turn the flame on 

7. Now add the blended mixture from step 5 to the pan

8. Slice olives and sun dried tomatoes and add them to the pan

9. Add salt, pepper, dill and thyme to the pan

10. Now turn the flame on low and keep stirring

11. Heat the contents till they are slightly warm, or you start to see the sides of the pan bubbly

12. Turn the flame off and by this time your cauliflower should also be ready

13. Take them out of the oven. Place a few florets in a bowl depending on the amount you are going to eat in a serving. Add a good amount of the mixture from the pan from step 11

14. Serve your Greek Roasted Cauliflower in White Sauce with freshly baked garlic bread (See Recipe) and Love.