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Roasted Cauliflower Dip

Deel op Facebook Print Recipe

Ingredients

  • 3/4 cup plain yogurt
  • 1/4 cup olive oil
  • 1 tsp. curry powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground ginger
  • 1 cauliflower into florets (about 2 pounds)
  • 1 large onion cut into eight
  • 3 cloves garlic
  • 1 tbsp. lemon juice
  • 3 tbsp. of chopped fresh cilantro
  • Salt and freshly ground black pepper

Instructions

  • In a large bowl, mix 1/3 cup yogurt, oil, curry powder, cumin, coriander and ginger.
  • Add the cauliflower, onion and garlic and stir to coat well.
  • Spread the cauliflower mixture on a large baking sheet lined with parchment paper.
  • Roast in preheated oven at 400°F for about 40 minutes or until the cauliflower is tender and golden (stir occasionally).
  • Cool.
  • In a food processor or blender, puree the cauliflower, the remaining yogurt and mashed lemon juice, leaving a few pieces.
  • Stir in cilantro.
  • Salt and pepper.

Notes & Wine Advice

Makes about 3 cups of dip.
The dip will keep for up to 2 days in the refrigerator.
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Course; Appetizer
Diets; Vegetarian