Roasted Cauliflower Dip
Ingredients
- ¾ cup plain yogurt
- ¼ cup olive oil
- 1 tsp. curry powder
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ¼ 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 / Tips / Wine Advice:
Makes about 3 cups of dip.
The dip will keep for up to 2 days in the refrigerator.
The dip will keep for up to 2 days in the refrigerator.