Indian-spiced roasted cauliflower dip
1 pound(s), florets (about 1 lb)
Tandoori spice mix
Plain lowfat Greek yogurt
Fresh lime juice
2 Tbsp, or more if needed
3 Tbsp, chopped (plus extra for garnish)
- Preheat oven to 400°F. Line a baking pan with parchment paper.
- 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.
- 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.
- Serving size: 1/4 cup