Roasted Cauliflower Dip

Name: Roasted Cauliflower Dip
Yield: 24 Servings
Ingredients: 1 large head cauliflower ((about 2 lb/1 kg)); 8 cloves garlic; 30 ml extra virgin olive oil; 4 ml ground cumin; 4 ml ground coriander; 125 ml plain yogurt; 15 ml lemon juice; 2 ml salt; 1 ml pepper; 25 ml fresh parsley (chopped)

Alison Kent

Serve with assorted raw veggies for a flavourful dip or with fresh baguette slices and crackers for a smooth spread.

Photo Credit: Jodi Pudge

Servings

24Servings

Servings

24Servings

Course Snacks
Cuisine Appetizers, Vegetables

Ingredients

1 large head cauliflower (about 2 lb/1 kg)
8 cloves garlic
30 ml extra virgin olive oil
4 ml ground cumin
4 ml ground coriander
125 ml plain yogurt
15 ml lemon juice
2 ml salt
1 ml pepper
25 ml fresh parsley chopped

Servings: Servings

Units:

Ingredients

1 large head cauliflower (about 2 lb/1 kg)
8 cloves garlic
30 ml extra virgin olive oil
4 ml ground cumin
4 ml ground coriander
125 ml plain yogurt
15 ml lemon juice
2 ml salt
1 ml pepper
25 ml fresh parsley chopped

Servings: Servings

Units:

Course Snacks
Cuisine Appetizers, Vegetables

Instructions

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.
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.
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.
Spoon into a serving bowl; cover and refrigerate until chilled, at least 30 minutes.
To serve, drizzle with remaining 1 tsp (5 mL) olive oil and sprinkle with remaining parsley.

Recipe Notes

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

WP Ultimate Recipe