Roasted Cauliflower Dip
½ Juice of a lemon
1 Small garlic clove minced
½ tsp. Dijon mustard
40g Emmental cheese shredded (or substitute for any melty cheese)Reserve a small amount of cheese for topping
30g Chopped chives
Chopped parsley for garnish
Salt to taste
Preheat the oven to 180°C.
Wash the cauliflower florets through cold water, removing any excess dirt, strain, and pat dry with a paper towel. Cut any florets, which are too big. Making sure the size is all about the same.
On a lined baking sheet, add the florets, drizzle with oil, salt, and toss. Coating the florets with oil and salt.
Add the baking sheet to the oven and roast for about 30-45 minutes or until the cauliflower is tender.
If the florets have a small amount of color to them, that’s ok.
Using a fork, cut through one of the florets to check if it’s done. If the fork can pass through without resistance, they are ready.
Once cooked through, remove the cauliflower from the oven and put it into a food processor. Add the garlic, Dijon mustard, yogurt, lemon juice and salt. Mix the ingredients until the cauliflower is broken down and it becomes a puree. Continue pulsing until the desired consistency. If the mixture is too thick, adding a small amount of oil at a time will help loosen the mixture.
Once the mixture is ready, remove it from the food processor and mix in the cheese and chives by hand.
Place the dip into an oven-safe bowl, top with the reserved cheese, and bake at 200°C for 15 -20 minutes or until cooked through and the cheese has melted.
Serve with crackers or fresh bread and enjoy warm or at room temperature.
The dip can be made ahead, refrigerated and baked when ready to eat.
Cooking times may vary.