Roasted Cauliflower Dip

Ingredients :

• 1 large head cauliflower (about 2 lb/1 kg)

• 8 cloves garlic

• 2 tbsp + 1 tsp (30 mL) extra-virgin olive oil

• ¾ tsp (4 mL) each ground cumin and ground coriander

• ½ cup (125 mL) plain yogurt

• 1 tbsp (15 mL) lemon juice

• ½ tsp (2 mL) salt

• ¼ tsp (1 mL) pepper

• 2 tbsp (25 mL) chopped fresh parsley

Directions :

1. Preheat oven to 425°F (220°C). Cut cauliflower into florets. In a large bowl, toss cauliflower and garlic with 2 tbsp (25 mL) of the olive oil, plus the cumin and coriander to coat.
2. Spread on a large parchment-paper-lined rimmed baking sheet; bake, stirring once, until tender and golden, about 40 minutes. Let cool, about 20 minutes.
3. In a food processor, purée cauliflower and garlic with yogurt, lemon juice, salt and pepper until smooth. Briefly blend in all but a pinch of the parsley.
4. Spoon into a serving bowl; cover and refrigerate until chilled, at least 30 minutes.
5. To serve, drizzle with remaining 1 tsp (5 mL) olive oil and sprinkle with remaining parsley.

Nutritional information

Makes 3 cups (about 24 servings)
Per serving: 26 calories, 1 g protein, 1 g fat (0 g saturated fat), 3 g carbohydrates, 1 g fibre, 1 mg cholesterol, 64 mg sodium

Share this post