Lemony roasted cauliflower dip
0
Points®
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. You’ll want to be sure to spread the cauliflower into a single layer on both baking pans, so that it browns evenly. Roasting transforms the flavor of cauliflower, mellowing its faintly bitter bite and giving it a golden color. And cauliflower’s neutral flavor means that it works well with a variety of flavor profiles. Here, combining with lemon zest and juice, fennel seeds, and creamy, rich-tasting Greek yogurt for a stellar healthy dip that you can serve with a variety of vegetables, crackers, or toasted pita wedges.
Ingredients
Cauliflower
8 cup(s), chopped
Cooking spray
4 spray(s)
Kosher salt
1 tsp
Fennel seeds
1 tsp
Plain low fat Greek yogurt
¼ cup(s)
Fresh lemon juice
1 Tbsp
Olive oil
1 tsp
Cayenne pepper
1 pinch(es)
Water
¼ cup(s)
Fresh basil
1 Tbsp
Lemon zest
½ Tbsp
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 cup water and puree (add more water as needed to reach a smooth consistency). Serve garnished with basil and lemon zest.
4
Serving size: ¼ cup
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