Moroccan Roasted Cauliflower and Pistachio Spread

  • prep time10 min
  • total time 50 min
  • serves 3

Serve with flatbread crackers, tortilla chips, or toasted naan bread for spreading. Courtesy of Alison Kent.

23 Ratings
Directions for: Moroccan Roasted Cauliflower and Pistachio Spread


¾ cup (175 mL) Balkan-style plain yogurt

¼ cup (50 mL) olive oil

½ tsp (2 mL) each salt, ground cumin and ground coriander

pinch each ground ginger and cayenne pepper

1 heads (2 1/2 lb/1.25 kg) cauliflower, cut into florets

4 clove garlic, peeled

½ cup (125 mL) roasted pistachio nuts, shelled

2 tsp (10 mL) lemon juice

¼ cup (50 mL) fresh cilantro leaves, chopped


1. In large bowl, whisk half of the yogurt, the oil, salt, cumin, coriander, ginger and cayenne; add cauliflower and garlic, tossing to coat.

2. Spread on greased rimmed baking sheet; roast in preheated 425°F (220°C) oven, stirring once, until tender and golden brown, 30 to 40 minutes. Let cool enough.

3. In food processor, purée cauliflower mixture with pistachios, lemon juice and remaining yogurt until fairly smooth; stir in cilantro.

See more: Nuts, Snack, Vegetables, African, Roast, Appetizer