Healthy Dip Alert! Moroccan Cauliflower Yoghurt Dip

If you’re someone who loves to dunk their veggies in “dunkalicious” dips, then you have to try this one! This dip will definitely put a smile on your guests’ faces and in their tummies and features the mighty cauliflower!

Back in 2014, cauliflower was dubbed the “new kale” and hasn’t had much hype in the food world as opposed to its counterpart, broccoli. However, this vegetable is packed with nutrients such as fibre, vitamin C, vitamin K and folate. Cauliflower florets can be served as a side dish, baked with any spice of choice! This recipe was definitely inspired by Taste.com.au’s Roasted Cauliflower and Yoghurt dip so they should definitely take the credit! Enjoy…

Ingredients:

1/2 cauliflower head, sliced
2 tablespoons of a Moroccan all spice (If you can’t find one, then you can create your own using the following spices: ground ginger, coriander, white pepper, cinnamon, nutmeg, all spice, turmeric, cumin and paprika. Here’s another version you can create at home)
2 tablespoons of extra virgin olive oil
1 tablespoon of tahini
180g of natural yoghurt ( 1 small tub)
1 small garlic clove (crushed)
1 tablespoon of lemon or lime juice
1 tablespoon of dried parsley
Salt and pepper to season

Preheat oven to 180°C fan-force.
In a bowl, add the sliced cauliflower, Moroccan spice and oil and mix well.
Place the sliced cauliflower on a tray lined with a baking sheet. Roast for 15-20 minutes or until tender and then cool to room temperature.
In a food processor, add the cauliflower, yoghurt, tahini, lemon juice and garlic. Process until smooth but not runny! Stir through parsley and season then transfer to a serving bowl. You can serve this dip with baked pita chips, chopped carrots, celery and cucumber. Bon Appetit!