This recipe was inspired by Martha Stewart and I remembered that I served it to a friend whose reaction was: “It’s pretty good and you didn’t event know I would like cauliflower!” It’s true, not everyone likes cauliflower, but this dip is very versatile and would adapt to anyone’s taste buds. Why not give it a go?
- 1 cauliflower, cut in florets
- 2 tbsp of olive oil
- 1 tsp of cumin seeds
- a pince of red pepper flakes
- Salt and pepper to taste
Mix the olive oil with the cumin seeds and red pepper flakes and drizzle over the cauliflower.
Place in preheated oven at 180C for 25 minutes, until the florets are brown and tender.
In a blender, puree the cauliflower with the yogurt and lemon juice.
Serve with a drizzle of olive oil, dried chickpeas, sesame seeds and why not a little more cumin?