Another big thank-you to Kyla for pointing out this amazing little number that was loved by all ages. The only thing I did differently was to halve it (below is my version), as the original recipe called for 2 heads of cauliflower…I also trimmed down the cayenne for the kids – enjoy!
Roasted Cauliflower Dip (Hummus)
1 head cauliflower, cut into bite-sized florets
1/2 t. seasoned salt – I used hickory smoked sea salt
1 t. smoked paprika
1/4 t. cayenne (or more to taste)
1/2 t. EACH turmeric AND ground coriander
1/4 c. good olive oil + more for garnish
1 large clove of garlic, finely minced
3 T. full fat plain yogurt
2 T. EACH lime juice AND tahini paste
chopped fresh parsley to garnish
Preheat the oven to 450 and line a large baking sheet with parchment. In a large bowl, toss the cauliflower with the 5 spices and olive oil until all florets are well coated. Spread the mix onto your prepared baking sheet and even out the cauliflower so it’s in a single layer. Bake for about 20 minutes, stirring partway through, until the cauliflower is tender and slightly browned in places. Remove from the oven and allow it to cool for 15 minutes or so.
Place 3/4’s of the cauliflower in the bowl of your food processor and add in the garlic, yogurt, lime juice and tahini. Pulse until smooth. Taste for seasonings, and if it’s too thick try adding a titch of water and blending again. Scrape the dip into a serving bowl, drizzle with some more olive oil, drop on the reserved florets and sprinkle with some parsley. We enjoyed ours with crackers and vegetables (cucumber and celery are our favorite with this!).