Lemon-fennel roasted cauliflower spread
0
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
Everyone’s favorite roasted cauliflower readily transforms into this rich and incredible hummus-like spread.
Ingredients
Uncooked cauliflower
8 cup(s)
Olive oil cooking spray
4 spray(s)
Table salt
1 tsp(s)
Fennel seed
1 tsp(s)
Plain lowfat Greek yogurt
¼ cup(s)
Fresh lemon juice
1 tbsp(s)
Olive oil
1 tsp(s)
Cayenne pepper
1 pinch(es)
Water
¼ cup(s)
Fresh basil
1 tbsp(s)
Lemon zest
½ tbsp(s)
Instructions
1
Preheat oven to 425°F. Line two baking pans with parchment paper.
2
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.
3
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.
4
Serving size: ¼ c
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