Roasted Curry Cauliflower Dip
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This recipe makes 30 2 tbsp (25 mL) servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL) : about | - |
| cal | 3838 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 3 g3g carb |
| fibre | 1 g1g fibre |
| chol | 1 mg1mg chol |
| sodium | 56 mg56mg sodium |
| potassium | 65 mg65mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 11 iron |
| vit A | 11 vit A |
| vit C | 1818 vit C |
| folate | 55 folate |
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.
Ingredients
- 3/4 cup Balkan-style plain yogurt 3/4 cup Balkan-style plain yogurt
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 1 tsp curry powder 1 tsp curry powder
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp ground cumin 1/2 tsp ground cumin
- 1/2 tsp ground coriander 1/2 tsp ground coriander
- 1/4 tsp ginger 1/4 tsp ginger
- 1/4 tsp pepper 1/4 tsp pepper
- 1 head cauliflower , (2-1/2 lb/1.25 kg)1 head cauliflower, (2-1/2 lb/1.25 kg)
- 1 large onion , cut into eighths1 large onion, cut into eighths
- 6 cloves garlic 6 cloves garlic
- 1 tbsp lemon juice 1 tbsp lemon juice
- 3 tbsp chopped fresh coriander 3 tbsp chopped fresh coriander or fresh chives
Preparation
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.)
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.)
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Christmas; Appetizers; Cauliflower; Yogurt; Onions; Curry; Roast; Make-Ahead; 100 calories;
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