- 8 cup(s) uncooked cauliflower
- 4 spray(s) cooking spray
- 1 tsp kosher salt
- 1 tsp fennel seed
- 1/4 cup(s) plain low fat Greek yogurt
- 1 Tbsp fresh lemon juice
- 1 tsp olive oil
- 1 pinch cayenne pepper
- 1/4 cup(s) water
- 1 Tbsp basil, slivered
- 1/2 Tbsp lemon zest
Preheat oven to 425°F. Line two baking pans with parchment paper.
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.
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.
Serving size: ¼ c