Roasting the cauliflower brings out a depth of flavour in this gorgeous dip. Serve this hint-of-curry spread with pappadams or crudités.
3/4 cup (175 mL) Balkan-style plain yogurt
1/4 cup (60 mL) extra-virgin olive oil
1 tsp (5 mL) curry powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) ground coriander
1/4 tsp (1 mL) ginger
1/4 tsp (1 mL) pepper
1 head cauliflower, (2-1/2 lb/1.25 kg)
1 large onion, cut into eighths
6 cloves garlic
1 tbsp (15 mL) lemon juice
3 tbsp (45 mL) chopped fresh coriander or fresh chives
In large bowl, stir together 1/3 cup (75 mL) of the yogurt, oil, curry powder, salt, cumin, coriander, ginger and pepper. Cut cauliflower into florets; add to yogurt mixture along with onion and garlic, tossing to coat.
Spread on large foil-lined baking sheet; roast in 425 degree F (220 degree C) oven, stirring once, until tender and browned, about 40 minutes. Let cool.
In food processor, purée cauliflower mixture, remaining yogurt and lemon juice until fairly smooth with a few chunks. Stir in coriander. (Make-ahead: Refrigerate in airtight container for up to 2 days.)