This recipe is from Haaretz's archives.


For the dressing:
1 bunch fresh coriander (cilantro )
6 garlic cloves
1 container of high-fat yogurt
1 container "old-fashioned" 27-percent sour cream
1/3 cup olive oil
juice of one lemon
For the salad:
2 large heads of cauliflower
4 tbsp olive oil
1 thinly sliced red onion
a handful of whole coriander leaves
a handful of whole mint leaves


For the dressing, place all ingredients in a blender and blend until smooth. Add salt or lemon to taste. Keep refrigerated until ready to serve.

Separate the cauliflower into medium-sized florets and arrange in a baking pan. Drizzle the olive oil on it, sprinkle with salt and mix well. Roast in the oven for 35 minutes. When done, the cauliflower should be golden and tender, but not too soft. Place in refrigerator to chill.

Before serving, assemble the salad: Place the roasted cauliflower pieces in a bowl, add the red onion and herbs, then add dressing and toss. Taste and adjust seasoning with a little salt if needed. Transfer the salad to a serving bowl and garnish with fresh mint and cilantro.