Ingredients
600g cauliflower, trimmed, cut into large florettes
2 tbsp olive oil
1 garlic clove, skin on
½ cup Greek yoghurt
100g cream cheese, chopped
⅓ cup toasted pine nuts
Salt & cracked black pepper, for seasoning
1 loaf sourdough bread
Olive oil cooking spray
¼ cup extra virgin olive oil
2 tbsp peptitas
¼ tsp hot paprika
2 tsp chopped flat-leaf parsley
1 lemon
Method
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Preheat oven to 200ÆC. Spread cauliflower on an oven tray and toss with olive oil. Wrap garlic in a small piece of foil and place on tray with cauliflower. Roast for 20-25 minutes or until light golden. Allow to cool slightly. Peel garlic.
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Put cauliflower and garlic in the bowl of a food processor. Add yoghurt, cream cheese and pine nuts. Process until smooth. Season.
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Cut sourdough into 3cm squares. Thread onto long wooden or metal skewers with 4 pieces per skewer. Place skewers onto a large oven tray. Spray all sides with olive oil. Char-grill over a medium-high heat until lightly charred all over (see tip, below).
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Spread dip onto 2 serving plates. Heat extra virgin olive oil in a small saucepan over a medium heat. Add pepitas and cook for 30 seconds until toasted. Add paprika and stir until combined. Drizzle oil mixture evenly over dips. Sprinkle with parsley. Using a microplane, grate lemon zest over top. Serve with toasted bread.
Tip: For additional flavour when char-grilling, poke tips of rosemary sprigs next to bread cubes when threading onto skewers. Bread can also be toasted over an open fire if using long metal skewers.
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