Crispy AF Cauliflower Salad

Crispy AF Cauliflower Salad

Inspired by one of my favourite restaurants in Melbourne, Feast of Merit, I have finally nailed the recipe!

The secret lies in the ‘hung yoghurt’ (Yep, it’s hung. I’ll explain later) and also the super crispy cauliflower… You’ve gotta roast it with shit loads of olive oil and right before it’s ready to serve, crank the oven onto full-bore.


For this you’ll need:

1 whole cauliflower cut into florets

2 Tablespoons of extra virgin olive oil

Shit loads of salt (to help it get all crispy!) + fresh ground black pepper

200g full fat Greek yoghurt

2 Tablespoons toasted pistachios

2 Tablespoons dried sour cherries (alternatively you can use dried cranberries)

1 handful roughly chopped flat leaf parsley

½ teaspoon sumac


  • First things first, preheat oven to 200 degrees and start hanging your yoghurt.
  • By hung yoghurt, I mean, emptying you punnet of Greek yoghurt into a large clean , dry cheesecloth or muslin. Tie all of the corners together (as if you’re tying a sack) and tie it again onto a wooden spoon placed on top of a large bowl (like so).
  • The idea behind this is you’re straining out the whey, leaving the creamy curd inside the cloth – This stuff is the goods. It’s super good for your guts and can also be used as a homemade cream cheese. Let your yoghurt hang and do its thing while you get onto the cauliflower.
  • Coat the florets in oil and season will with heaps of salt and pepper. Lay flat on a baking dish and roast in the oven for about 35 minutes until they start to turn golden, then crank up the oven to high for 5 minutes so they turn super crispy!
  • Once the cauli is almost done, it’s time to get your hung yoghurt ready for plating up! You’ll notice the whey has dripped into the bowl. Drain (or you can make mayo and a few other things out of this as it’s super good for you!) and gentle unwrap your yoghurt.
  • Smear onto ayour serving dish and top with a mountain of crispy cauliflower, toasted pistachios, dried cherries, parsley and season with sumac.
  • Finally, you’ll need an equally good side of protein as a complement. One of my favourite go-to recipes is my Mother of All Lamb Shoulders…. The two go together like peas and carrots. Well, not really, but you get ma’ drift. 

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