- 1 medium sized cauliflower
- Olive oil, as needed
- 2 cloves garlic
- 1 small onion or 2-3 shallots, sliced
- 1 - 2 teaspoons cumin
- 1 - 2 teaspoons salt
- Juice and zest of 1 lemon
- 1 cup plain greek yogurt
- Chopped parsley for garnish
- Sliced rainbow carrots, optional
- Endives, optional
Chop the cauliflower into florets. Simmer the cauliflower in a pot of water until tender. Then drain in a colander.
Saute the sliced garlic and shallots (or onions) in a few tablespoons of olive oil until soft and golden.
In a food processor or blender, combine the yogurt, cumin, salt, lemon juice and lemon zest and puree until smooth. Add the cooked and drained cauliflower. Blend everything together until smooth and creamy.
Serve the cauliflower dip on a platter with endive leaves & sliced rainbow carrots. Slices of celery and peppers would make great dippers too! Sprinkle with more cumin, salt, ground pepper, cumin seeds, crushed red pepper flakes and chopped parsley.