1 medium green pepper
1 medium red pepper
1 jalapeño pepper
½ cup (125 mL) canola oil, divided
4 tsp (20 mL) Club House Prepared Minced Garlic
1 cup (250 mL) fresh cilantro leaves, plus additional for garnish
Juice of 2 lemons, divided
1 tsp (5 mL) Club House Parsley Herb Grinder
1 tsp (5 mL) Club House Organic Oregano Leaves
1 tsp (5 mL) Club House Organic Rosemary Leaves
1 tsp (5 mL) Club House Signature Blends Greek Seasoning
1 tbsp (15 mL) butter
1 head cauliflower
2 tbsp (30 mL) Club House Signature Blends Savory Mediterranean with Flax Seasoning
1 tbsp (15 mL) Club House Organic Garlic Powder
1 cup (250 mL) plain non-fat Greek yogurt
Preheat oven to broil. Rub peppers with 1 tbsp (15 mL) oil and place on foil-lined baking sheet. Cook for 25 minutes, or until skins blister and char. Remove from oven and place in medium bowl; cover with plastic wrap. Let rest 10 minutes for skins to soften.
Peel peppers and place in food processor. Add garlic, cilantro, juice of 1 lemon, parsley, oregano, rosemary, and Greek seasoning. Pulse until chunky and place in a small saucepan over low heat with butter.
Cut cauliflower in large pieces. In a large bowl or resealable bag, combine Mediterranean seasoning, garlic powder, remaining juice of 1 lemon, and remaining oil. Add cauliflower; cover and marinate 30 minutes.
Reduce oven heat to 325°F (160°C). Place cauliflower on foil-lined baking sheet and roast 25 minutes.
To serve, pour pepper sauce on plate and stack cauliflower pieces on top. Top with yogurt and additional fresh cilantro.