Roasted Cauliflower Dip
1/2 head cauliflower, broken into 1" pieces
3 T. ghee, divided
1 apple (I use Granny Smith)
3/4 t. sumac
1/2 t. cumin
1/2 t. paprika
1/8 t. turmeric (optional)
2 T. flour (use sweet rice flour if you're gluten-free)
1 t. Himalayan pink salt to taste
2 T. lemon juice
1 t. chopped dill
Preheat oven to 425. Toss cauliflower with 1 T. melted ghee and roast until lightly browned, about 15 minutes.
Meanwhile, peel onion and apple and grate finely. Brown in ghee over med-high heat.
Add spices and stir until fragrant.
Reduce heat to medium, add flour and stir briskly for 2-3 minutes. Reduce heat to med-low and slowly add milk, whisking to prevent lumps. Stir until thickened.
Add cauliflower and salt cook until soft, about 10 minutes.
Transfer to food processor and puree. Add lemon juice, dill and adjust salt.
Chill. Sprinkle w additional sumac and serve with veggie dippers.
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