Roasted cauliflower brings incredible body and flavor to this tangy tandoori-flavored dip. Serve it with crudité or baked pita chips at your next cocktail party!
Servings: 8 servings
Calories: 327 kcal
- 1 lb cauliflower florets 4 cups
- 2 tsp olive oil
- 1 1/2 tsp tandoori spice
- 1 tsp salt
- 2/3 cup low-fat Greek yogurt
- 2 tsp lime juice
- 2-3 TB water
- ½ tsp cumin seeds
- pinch cayenne pepper
- 3 TB chopped cilantro extra for garnish
Preheat oven to 400 degrees and line a baking pan with parchment paper.
Toss cauliflower florets with olive oil, tandoori spice, and salt.
Spread across pan and roast for 30 minutes, stirring halfway through.
Combine roasted cauliflower with remaining ingredients in a food processor or blender. Add more water as needed to achieve desired thickness.
Serve garnished with additional cilantro.