Roasting the cauliflower brings out a depth of flavour in this gorgeous dip. Serve this hint-of-curry spread with pappadams, crudités or crackers.
- Portion size 3 servings
- Credits : Holiday Best 2013
- 3/4 cups Balkan-style plain yogurt
- 1/4 cup extra-virgin olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon each salt
- 1/2 teaspoon each ground ginger
- 1/2 teaspoon each pepper
- 1 cauliflower (about 1.125 g)
- 1 large onion cut in eighths
- 6 cloves garlic
- 1 tablespoon lemon juice
- 3 tablespoons chopped fresh cilantro or chives
MethodIn large bowl, stir together 1/3 cup 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 together cauliflower mixture, remaining yogurt and lemon juice until fairly smooth with a few chunks. Stir in cilantro. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Nutritional facts per 2 tbsp: 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
- Iron 1.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 18.0