This fresh and healthy take on a hearty dip is perfect with bread chunks toasted over a fire pit - delicious!
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
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.
Put cauliflower and garlic in the bowl of a food processor. Add yoghurt, cream cheese and pine nuts. Process until smooth. Season.
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).
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.
You might also like: