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Baked cauliflower with chervil, sourmilk and almonds

Course: Salad
Cuisine: Modern Greek
Servings: 4


  • 1 cauliflower cut in florets
  • 100 ml olive oil
  • 100 ml sour milk
  • A bunch of chervil
  • A pinch of cumin optional
  • A handful of almonds
  • Salt and pepper to taste


  • Once you cut the cauliflower in florets, place on a baking tray, brush with olive oil and dust the florets with some salt and a little cumin (as much as you like).
  • Bake the cauliflower for 20-25 minutes at 160 °C.
  • Mix the sour milk with the chopped chervil and almonds.
  • Once ready, place on a large serving plate and add the juices of the baking tray and the sour milk-chervil-almond sauce you just prepared.


recipe adapted by chef Kleomenis Zournatzis