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Roasted Cauliflower Dip
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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.
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Course
Appetizer
Diets
Vegetarian