Tandoori Roasted Cauliflower Dip
Ingredients
Homemade Tandoori Seasoning
-
1½
tablespoons
paprika or smoked paprika
-
½
tablespoon
ground turmeric
-
1
teaspoon
garlic powder
-
½
teaspoon
ground cumin
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground cloves
-
½
teaspoon
cayenne pepper
-
½
teaspoon
ground ginger
-
½
teaspoon
ground coriander
-
pinch
coconut sugar (optional)
-
to taste
ground black pepper
-
to taste
fine sea salt
Roasted Cauliflower Dip
-
1
lbs
cauliflower florets
-
¼
cup
olive oil or avocado oil (divided)
-
1–2
tablespoons
homemade tandoori seasoning
-
1
cup
Greek yogurt (2% or full fat)
-
½
teaspoon
onion powder
-
⅓
cup
torn fresh cilantro
-
1
tablespoon
lemon juice
-
3
tablespoons
grated Parmesan or nutritional yeast
-
½
teaspoon
garlic, minced (optional)
-
to taste
salt
-
to taste
pepper
-
extra
cilantro to garnish
-
fresh
slices
lemon to garnish
Instructions
- Preheat the oven to 400°F.
- Mix the tandoori spices in a small bowl and set aside.
- Toss the cauliflower florets in 2 tablespoons of olive oil and 2 tablespoons of tandoori seasoning.
- Spread the spiced cauliflower on a baking sheet and roast for 20 minutes.
- Let the roasted cauliflower cool before preparing the dip.
- In a food processor, blend 2 cups of roasted cauliflower with Greek yogurt, salt, pepper, onion powder, additional tandoori seasoning, cilantro, and lemon juice until thick.
- Add Parmesan or nutritional yeast and olive oil while blending until creamy.
- Transfer to a bowl, garnish with olive oil, lemon, salt, pepper, and cilantro.
- Serve with vegetables, gluten-free crackers, or naan.
Nutrition Facts (estimated)
Servings
10
Calories
90
Total fat
6.5g
Total carbohydrates
3g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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