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
- Credits : Canadian Living Holiday Cookbook: Fall 2009
Ingredients
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
- Folate 5.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 18.0
