Roasted cauliflower and yoghurt dip

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

Recipe «Roasted cauliflower and yoghurt dip» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.