Roasted Curry Cauliflower Dip

Author: Canadian Living

Roasting the cauliflower brings out a depth of flavour in this gorgeous dip. Serve this hint-of-curry spread with pappadams, crudités or Poppy Seed Crackers.

  • Portion size 750 servings

Ingredients

  • 3/4 cups Balkan-style plain yogurt
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ginger
  • 1/4 teaspoon pepper
  • 1 head cauliflower (2-1/2 lb/1.25 kg)
  • 1 onion cut into eighths
  • 6 cloves garlic
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped fresh coriander
  • 3 tablespoons chopped fresh chives

Method

In large bowl, stir together 1/3 cup (75 mL) of the yogurt, oil, curry powder, salt, cumin, coriander, ginger and pepper. Cut cauliflower into florets; add to yogurt mixture along with onion and garlic, tossing to coat.

Spread on large foil-lined baking sheet; roast in 425°F (220°C) oven, stirring once, until tender and browned, about 40 minutes. Let cool.

In food processor, purée cauliflower mixture, remaining yogurt and lemon juice until fairly smooth with a few chunks. Stir in coriander. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional facts Per 2 tbsp (25 mL) : about

  • Sodium 56 mg
  • Protein 1 g
  • Calories 38.0
  • Total fat 3 g
  • Potassium 65 mg
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Curry Cauliflower Dip