- 8 cups cauliflower florets
- cooking spray
- 1 tsp kosher salt
- 1 tsp fennel seeds
- 1 tsp olive oil
- ¼ cup low fat Greek yogurt
- ¼-1/3 cup warm water
- 1 TB lemon juice
- pinch cayenne
- Optional garnish: chopped fresh basil and toasted fennel seeds
Preheat oven to 425 degrees and line two baking pans with parchment paper. Spread cauliflower florets evenly across pans.
Spray lightly with cooking spray and season with salt and fennel seed. Roast for 30-35 minutes or until cauliflower is browned, stirring and rotating pans halfway through cooking. Let cool.
Purée cauliflower. olive oil, yogurt, lemon juice, and spices. Add ¼ cup water and puree. Add more water as needed to reach a smooth consistency.
Serve garnished with optional chopped basil and toasted fennel seeds.