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?
Ingredients for two or 4 as a light starter
- 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
Step 1
Mix the olive oil with the cumin seeds and red pepper flakes and drizzle over the cauliflower.
Step 2
Place in preheated oven at 180C for 25 minutes, until the florets are brown and tender.
Step 3
In a blender, puree the cauliflower with the yogurt and lemon juice.
Step 4
Serve with a drizzle of olive oil, dried chickpeas, sesame seeds and why not a little more cumin?
