Serves 4-6 as a snack

Something magical happens when you roast cauliflower, and when you add that to the beautiful flavours of herbs, pine nuts and parmesan you know this dip is going to become a party staple for both kids and adults alike. A little warning… once you dip, you wont be able to stop!

You will need:
1 cauliflower (about 1 kg)
2 sprigs rosemary, 6 sprigs thyme, leaves picked and finely chopped
½ cup light olive oil
½ cup toasted pine nuts
¼ cup natural yoghurt
Zest and juice from ½ lemon
1/3 cup parmesan
¼ cup currants
Veggie chips

Preheat oven 160ºC. Cut cauliflower into large pieces, then put into a large bowl with herbs and oil. Toss to coat. Spread onto a tray and bake for 35-40 mins or until tender. Allow to cool slightly.

In a food processor/large blender combine baked cauli and the herbed baking oil from tray with pine nuts, yoghurt, lemon juice and zest and parmesan. Blend until smooth. Stir through half the currants, transfer to serving bowl then sprinkle remaining currants over the top.

Serve with Veggie Chips.

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