Roasted Cauliflower Dip

 

The quantities of each ingredient will largely depend on the size of your cauliflower (and my ability to remember how much of everything I added!!)

You will need:

1 cauliflower - I used a medium sized one

3 - 4 garlic cloves - skin on

1 Tblspn cumin seed - toasted and ground (you can use ground cumin but nothing beats the flavour of freshly ground)

2 Tblspn tahini

juice of a lemon

salt and pepper

Method:

Preheat oven to 180 degrees

Chop cauliflower into florets - use the stems too

Toss in an oven tray with garlic, drizzle with olive oil (enough to coat everything) and season with salt

Roast for around 25 - 30 mins or until cauliflower is tender

Pop cooked cauli, 2 tspn of the ground cumin and all remaining ingredients in a food processor and whiz until combined into a dip like consistency

Taste and adjust sesoning to your liking, you may need to add more of everything if you've used a large cauli.

Smother this on crostini, fresh slices of Larder Project Bread or our Mixed Seed Crackers top with your favourite kraut and a sprinkling of micro greens

Store in the fridge