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Photo of Lemon-fennel roasted cauliflower spread by WW

Lemon-fennel roasted cauliflower spread

0
PersonalPoints™ per serving
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), slivered

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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