Watch the full recipe video here!

Ingredients

Sauce
½ coconut yogurt 
Juice of half a lemon
1 tbsp olive oil 
1 clove garlic, minced 
Salt and pepper to taste
2 tbsp fresh dill, chopped 

Romanesco
1 large head of romanesco (or cauliflower) 
Glug of olive oil 
Salt

Garnish
Fresno peppers, sliced 
Olive oil 
Flaky salt
 

Directions

  • Preheat oven to 400 degrees F. Make your sauce by adding the coconut yogurt, lemon juice, olive oil, garlic, salt, pepper, and dill in a bowl and mix together well. Set aside.

  • Prep the romanesco by removing the outer leaves and breaking the florets apart (similar process to a cauliflower). Toss with some olive oil and salt, place on a baking sheet and bake for 25 minutes or until golden.

  • Assemble by layer the sauce first, then the roasted romanesco, topping with fresno peppers, olive oil, and flaky salt.