Roasted Cauliflower Dip

I love making vegetable dips...I do not get a lot of time now in the kitchen (especially on my own!) but making a vegetable based dip is something which I can whip up fairly easily and is not too delicate for when I have little helpers. This cauliflower dip is nice and light a fluffy so makes for a good lunch box addition. You can easily adjust the other ingredients or add a bit more extra virgin olive oil if you like.

Ingredients:

1/2 Head of cauliflower

1 Tb of olive oil

2 Tb of yoghurt

2 Tb of hulled tahini

1 Tb of lemon juice (or a good squeeze)

Directions:

1. Preheat the oven to 180 degrees and line an oven tray with baking foil. Chop the cauliflower into small floretts and place in the try covering well with the olive oil.



2. Bake until the tops go slightly golden (approximately 20 minutes).



3. Place the roasted cauliflower, remaining oil, yoghurt, hulled tahini and lemon juice into the food processor as well.



3. Simply blend all together. You may need to push the sides down a bit in between blending just to ensure a super smooth texture all around.



Once you have achieved your desired texture just pour into a bowl for dipping, or a great leak-proof lunch box for a super healthy snack to be enjoyed with other vegetable sticks or crackers - have you tried the new cracked pepper oatcakes from Nairns?.





For another vegetable based dip which is also super simple you can check out my Roasted Pepper Dip and my Beetroot Dip!

xxx Dr Julie Bhosale