For the Dressing:
1 cup strained Greek yogurt
1 teaspoon sherry vinegar
½ teaspoon sea salt or to taste
1 small clove garlic, grated
1 teaspoon olive oil
1 teaspoon minced chives or the green part of scallions
pepper to taste
2 pounds summer squash, cut into various sizes
1-3 tablespoons olive oil
sea salt and pepper to taste
4 ounces cauliflower florets, thinly sliced with a mandolin or vegetable peeler
extra olive oil, to taste
Nasturtiums for garnish (optional)
1. For the dressing – Combine the yogurt, vinegar, oil, and chives in a bowl, and mix well. Season to taste with salt and pepper; set aside.
2. For the vegetables – Preheat the oven to 400 degrees. Toss the squash in enough oil to coat, and season with salt and pepper. Roast until fork-tender, but with a little resistance. Meanwhile, toss the sliced cauliflower with a little bit of olive oil, season with salt and pepper.
3. Spread the dressing on the bottom of 4 serving plates; arrange squash on top. Sprinkle with shaved cauliflower. Garnish with the nasturtiums, if using.