Serves: 2

Cooking time: 25 minutes

What you need:

• Salt
• 1 small cauliflower, cut into bite sized florets
• Olive oil
• 1 pouch of Haven’s Kitchen Tangy BBQ sauce
• ¼ cup Greek yogurt
• ¼ cup buttermilk
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• Lemon
• 4 oz. pack of mixed greens
• ¼ cup toasted pepitas

How to make it:

1. Preheat your grill or grill pan on high heat
2. Bring a large pot of water to a boil. Add a hefty pinch of salt, then the cauliflower florets and cook them for about 2 minutes. Drain the cauliflower
3. In a medium sized bowl, toss the cauliflower with a glug of olive oil and half a pouch of the Tangy BBQ sauce to evenly coat the florets
4. Place the cauliflower florets on the preheated grill and cook until the florets the Tangy BBQ begins to caramelize and you have nice grill marks
5. Prepare the creamy Chimi dressing by whisking the yogurt, buttermilk and a ¼ pouch of the Chimichurri sauce. Add salt and lemon zest to taste
6. Toss the greens with the creamy Chimi dressing then top with the grilled cauliflower and the pepitas