ROAST CAULIFLOWER OR CABBAGE WITH HERBY KEFIR DRESSING

Roasting winter vegetables highlights their natural sweetness. Serve warm or at room temperature with the kefir dressing for a lovely colour contrast that’s also fresh and piquant. It’s delicious served as a side dish with sausages or other hearty cool weather fare.

serves 4-6

Sugarloaf (pointed) cabbage, outer leaf layer discarded, or a whole cauliflower head

2-3 tablespoons extra virgin olive oil

Black pepper

Sea salt flakes

Dressing:

½ cup (125ml) Blue Bay goat kefir

Small handful dill leaves (about ¼ cup), plus extra for garnish

½ bunch chives, coarsely chopped

2 tablespoon extra virgin olive oil

½ teaspoon Dijon mustard

1 teaspoon Peninsula honey

3 teaspoons Harts Farm apple cider vinegar (or lemon juice)

Heat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

Cut the cabbage, or cauliflower head, in half lengthways, then each half into four wedges, keeping the core intact. Transfer the wedges to the prepared baking tray. Brush the oil over the wedges to coat all sides and sprinkle with a pinch of sea salt and a generous grind of pepper, then spread out in a single layer. Roast for 20-25 minutes, until golden brown, charred around the sides and just tender when pierced with point of a knife.

Make the dressing while the cabbage or cauliflower is roasting. Place all the dressing ingredients in a small food processor and blend until smooth and the mixture becomes a lovely vivid green. It is a thin consistency.

Transfer the wedges to a serving plate. Drizzle over half the dressing, sprinkle with extra dill, or chives and serve immediately. Pass around the remaining dressing to add extra as desired.