Roasted Curry Cauliflower Dip
A healthy, vegan and satisfying dip that is great for starters or sharing menus.
Curry Powder 8g
Olive Oil 10ml
Olive Oil 40ml
Lemon Juice 10ml
Toss cauliflower florets, curry powder and sliced jalapeños with 2 tablespoons of olive oil, add curry powder and toss again. Lay out the cauliflower and jalapeños in a single layer on a baking pan and roast at 400 F until tender, about 20 minutes.
Add the roasted cauliflower and jalapeños plus all the other ingredients to a food processor. Puree until smooth, pausing to scrape down the sides if needed. If the dip is too chunky, add more olive oil until it reaches your desired consistency.
Serve in a dipping bowl, optionally drizzling with more olive oil on top and garnishing with additional pepper, sea salt, and coriander.
Serve with a crunch baguette, tear and share bread using Kara doughballs or Kara’s Artisan Sourdough Loaf.