How to cook
Blanch the cauliflower in equal amounts of milk and water with a little salt for 8 minutes. Drain and allow to cool and drain very well.
When it is ready, soak up the remaining moisture with kitchen paper.
Put the cheese, garlic, rosemary, hot pepper, strained yogurt, cauliflower, and olive oil in the bowl of a blender.
Add salt to taste and blend or mash to the desired degree.
Garnish with fresh parsley leaves and serve this dip with crispy snacks, toasted slices of fresh vegetables cut into sticks (carrots, cucumbers, peppers ..)
Enjoy your meal!
Fresh vegetables cut into sticks, toasted slices, or snacks to serve