Lemon-fennel roasted cauliflower spread
Olive oil cooking spray
Plain lowfat Greek yogurt
Fresh lemon juice
1 tbsp(s), slivered
- Preheat oven to 425°F. Line two baking pans with parchment paper.
- Spread cauliflower evenly between prepared pans; lightly coat with cooking spray and season with salt and fennel seeds. Roast until cauliflower is browned, stirring and rotating pans halfway through cooking, 30-35 minutes; let cool.
- Place cauliflower, yogurt, lemon juice, oil and cayenne in a food processor; add ¼ c water and puree (add more water as needed to reach a smooth consistency). Serve garnished with basil and lemon zest.
- Serving size: ¼ c