This sauce creates a bright contrast to the roasted goodness of the cauliflower. It is great with Roasted Whole Cauliflower with Ras El Hanout). The leftovers are perfect for dipping — we like to keep prepped radishes, carrots, mushrooms and Persian cucumbers in the fridge for a quick snack or potato chip replacement side with a sandwich.
Since we can’t be bothered with getting the food processor out (and cleaning it) every time, we made the sauce in our blender and it worked fine. We also used the entire bunch of parsley because we find that a half a bunch left in the fridge with no purpose often goes to waste.
