Roasted cauliflower and yoghurt dip

Cooking Vegetarian Roasted cauliflower and yoghurt dip

Keep the guests happy with this dunkalicious roasted cauliflower and yoghurt dip.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 220°C or 200°C fan-force. Place cauliflower on a baking tray. Sprinkle with dukkah and drizzle with half the oil. Toss to coat. Roast for 20 minutes or until tender. Cool to room temperature.
  2. Process cauliflower, yoghurt, tahini, lemon juice, garlic and remaining oil until smooth. Stir through parsley and season. Transfer to a serving bowl. Drizzle with extra oil. Serve with vegetable sticks and bread.

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1/2 head cauliflower, cut into florets
1 tbsp pistachio dukkah
1 tbsp extra virgin olive oil, plus extra to drizzle
1 cup Vaalia Probiotic Yoghurt Natural
2 tsp tahini
2 tsp lemon juice
1 small garlic clove, crushed
2 tbsp chopped flat-leaf parsley
Crudites , toasted pita bread, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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