Prep Time
10 min
Cook Time
40 min
Yields
3 servings
Serve with flatbread crackers, tortilla chips, or toasted naan bread for spreading. Courtesy of Alison Kent.
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ingredients
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 ½ lb/1 ¼ 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
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directions
Step 1
In large bowl, whisk half of the yogurt, the oil, salt, cumin, coriander, ginger and cayenne; add cauliflower and garlic, tossing to coat.
Step 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.
Step 3
In food processor, purée cauliflower mixture with pistachios, lemon juice and remaining yogurt until fairly smooth; stir in cilantro.