ROASTED CAULIFLOWER AND TAHINI DIP

This time of the year makes you dig a little deeper to get variety out of the winter crops.  Dips are always great especially when looking for a healthy snack. Also works a treat in your lunch box.

Serves 4

ingredients

1 cauliflower, broken into florets

1 Tbsp cumin seeds

1 Tbsp coriander seeds

Pinch paprika

6 cloves garlic,

2 Tbsp tahini paste

1 lemon, juice and zest

3-4 Tbsp extra virgin olive oil

Salt to taste

Method

Preheat the oven to 200C

Place the cauliflower pieces in a bowl with the spices and garlic, add the 2 tablespoons of the oil and a little squeeze of the lemon juice. Toss to coat.

Line a baking sheet with greaseproof paper and spread out the cauliflower and spice mixture.

Roast for 30 minutes or until soft.

Place ⅔ of the cauliflower into a food processor, reserving some for garnishing.

Squeeze out the garlic and add to the cauliflower. Add the tahini, lemon zest a little more juice and a pinch or two of salt.  Blend until smooth and creamy. Taste.  Adjust if needed.

To serve spoon the cauliflower onto a plate, add the remaining cauliflower, drizzle over the remaining oil, and squeeze over a little more lemon juice.

Ready to eat!