Ingredients

1 cup	Taylor Farms Cauliflower Pearls (Main)
1 Tbsp	Olive oil
1 pinch	Salt and pepper, to taste
350 g	Artichoke hearts, thawed (Main)
1 cup	Freshly grated parmesan cheese
½ cup	Mayonnaise
½ cup	Sour cream
½ cup	Greek-style plain yoghurt
4 stems	Green onions, finely chopped
½ tsp	Worcestershire sauce
¼ tsp	Garlic powder
1 pinch	Salt and pepper, to taste
1 sprinkle	Sweet paprika

Directions

1. Preheat the oven to 175°C.
2. Heat the oil in a skillet over medium-high heat add the Taylor Farms Cauliflower Pearls and season with a generous pinch of salt and pepper. Cook, stirring frequently for 8-10 minutes until golden brown and tender. Transfer to a large mixing bowl.
3. Place the artichoke hearts in a food processor fitted with the "S" blade. Process until finely chopped; add to the mixing bowl with the cauliflower.
4. Add the freshly grated Parmesan cheese, mayonnaise, sour cream, yogurt, green onions, Worcestershire, garlic powder, salt, and pepper. Stir to mix well.
5. Transfer the artichoke mixture to a baking dish, smooth the top with a spoon, and sprinkle paprika over the top. Bake for 30-35 minutes.
6. Sprinkle the herbs over the top and serve immediately.