Roasted Cauliflower & Zucchini Dip (Hummus-Esque)
- 1 head cauliflower, chopped
- 2 small zucchini, sliced 1/2 in thick
- 4 garlic cloves
- 2 tablespoons red onions, minced
- 1 tablespoon parsley, minced
- 1 lemon, juice and zest
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon ginger
- 1 dash cayenne
- 2 tablespoons fat free Greek yogurt
- 2 teaspoons sesame oil
- water
- salt and pepper
- Preheat oven to 500. Arrange chopped cauliflower in a single layer on a sheet pan that has been lightly sprayed with nonstick spray. Season with salt and pepper. Roast for 25-30 minutes, stirring every 7-10 minutes until tender and beginning to brown deeply.
- Arrange zucchini slices in a single layer in a sheet pan that has been lightly sprayed with nonstick spray. Season with salt and pepper. Roast 10 minutes, flipping once after 5 minutes.
- Allow veggies to cool slightly, then add to a blender or food processor with the remaining ingredients. Blend until smooth, adding small amounts of water as needed to reach the desired consistency. You should not need more than a couple tablespoons. Taste and adjust seasoning with salt, pepper, or additional lemon juice or cayenne.
cauliflower, zucchini, garlic, red onions, parsley, lemon, fivespice powder, cumin, coriander, ginger, cayenne, yogurt, sesame oil, water, salt
Taken from www.food.com/recipe/roasted-cauliflower-zucchini-dip-hummus-esque-506352 (may not work)