ROASTED CAULIFLOWER, FETA AND YOGURT DIP

by Humaira

My family and I have fallen in love with cauliflower after tasting our neighborhood restaurant's garlic, sage, fried cauliflower dish. Now, my kids rub their palms in excitement before digging into a head of roasted cauliflower. Let me note, I don't have adventurous eaters. I'm keeping the fact that cauliflower is rich in minerals and vitamins—C, K, B6, plus, fiber, protein, and potassium—a secret from my children. 

Since Afghan cuisine doesn't traditionally include appetizers, I decided to make a rich, creamy and flavorful cauliflower dip to serve at dinner parties or bring to potlucks. This dip will go well with veggies, pita bread or pita chips. I've also added a generous portion of the dip to veggie wraps, instead of hummus or mayonnaise. 

Roasted Cauliflower, Feta and Yogurt Dip

1 whole whole head cauliflower 

4 tablespoons olive oil

2 teaspoons salt 

1 cup yogurt

4 ounces feta cheese

handful of dill (adjust to your taste)

1/4 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon salt

3 tablespoons lemon juice

2 cloves garlic

Preheat oven to 375°F and place a rack in the middle position. Trim the leaves at the bottom of the cauliflower head. Carefully cut off and remove the stem but be careful to keep the head intact. 

Rinse and pat dry. Set on a baking sheet, drizzle olive oil all over and sprinkle the two teaspoons of salt all over the cauliflower. With your hands, rub the oil and salt on the surface (both top and bottom) until the cauliflower is well coated. 

Place the cauliflower on the baking sheet, and cover tightly with aluminum foil. Bake for 30 minutes. Remove aluminum foil and roast for an additional hour or until the cauliflower is golden brown on the outside and tender on the inside. A knife should slide in and out without resistance. Transfer the cauliflower head to a platter, let is cool before dividing the cauliflower into two halves. Save half for to serve with the dip or add to salad. Cut the other half into small pieces.

Transfer the roasted florets and all remaining ingredients into a  food processor and process until well combined and caremy. If dip is too thick, blend in one teaspoon of olive oil at a time to reach desired consistency. Serve with pita chips, veggies or the remaining cauliflower.

Source : afghancultureunveiled[dot]com
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