Indian-spiced roasted cauliflower dip
1
Points®
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
Cauliflower
1 pound(s), florets (about 1 lb)
Olive oil
2 tsp
Tandoori spice mix
1½ tsp
Table salt
1 tsp
Plain low fat Greek yogurt
⅔ cup(s)
Fresh lime juice
2 tsp
Water
2 Tbsp, or more if needed
Cumin seeds
½ tsp
Cayenne pepper
1 pinch(es)
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
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