Photo of Indian-spiced roasted cauliflower dip by WW

Indian-spiced roasted cauliflower dip

1
1
1
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
8
Difficulty
Easy
This easy appetizer offers incredible flavor in dip-able form. The tandoori spice blends is an easy, almost-effortless way to incorporate a variety of Indian spices to this tangy dip. Roasting the cauliflower adds tremendous depth and also removes some of the water, concentrating the flavor. Be sure to spread the oil and spice-coated cauliflower in a single layer on the baking pan to ensure it cooks evenly and browns nicely. When selecting cauliflower, look for firm heads with tightly compacted florets that are free from blemishes. Try this dip served with crudité or baked pita chips at your next party or family gathering.

Ingredients

uncooked cauliflower

1 pound(s), florets (about 1 lb)

olive oil

2 tsp

tandoori spice mix

1½ tsp

table salt

1 tsp

plain lowfat Greek yogurt

cup(s)

fresh lime juice

2 tsp

water

2 Tbsp, or more if needed

cumin seeds

½ tsp

cayenne pepper

1 pinch

cilantro

3 Tbsp, chopped (plus extra for garnish)

Instructions

  1. Preheat oven to 400°F. Line a baking pan with parchment paper.
  2. In a large mixing bowl, toss together cauliflower, oil, tandoori spice and salt; spoon onto prepared pan in a single layer. Roast, stirring halfway through, 30 minutes.
  3. Combine roasted cauliflower with remaining ingredients in a food processor or blender; process until smooth, adding more water if needed to achieve desired thickness. Spoon into a serving bowl; garnish with cilantro.
  4. Serving size: 1/4 cup

A happier, healthier you starts here