Cauliflower Spread

In this Mediterranean-inspired recipe, fresh and aromatic ingredients are mixed with Greek yogurt, feta, and dried spices. It can also be smeared on a pita wrap for a meal to-go, but you can also serve it with crudités, chips or red meat.

Cauliflower Spread

*Note: This recipe is part of a series on how to turn a whole roasted cauliflower into five recipes — check them all out here. This recipe calls for 7.5 oz of roasted cauliflower, about ⅓ of a 3-pound cauliflower once roasted. To roast a whole head: trim the stems and leaves flush with the bottom and discard, brush the head with olive oil, season with salt and pepper, and roast it in a 450F degree oven on the bottom rack for 50 minutes. You can set aside the remaining amount to make the other recipes, use it to scale up the recipe below, or freeze it for a later use

Ingredients

Spread:

• 7.5 oz roasted cauliflower*
• 7 tbsp Greek yogurt
• 5 tbsp feta cheese
• 1 tsp garlic, minced
• 1 tbsp lemon juice
• ¼ cup olive oil
• ¼ tsp kosher salt

Garnish:

• ½ tsp za'atar
• 2 tsp fresh mint leaves
• 1 tbsp pomegranate seeds

Preparation

Blend the cauliflower, Greek yogurt, feta, garlic, lemon juice and olive oil in a food processor until it’s very smooth. To serve as a dip, plate it and sprinkle with the za’atar, mint and pomegranate seeds. Or spread onto bread or pita, garnish and enjoy as a sandwich or wrap.

Yield: Makes 1.5 cups 

Ariel Lefkowitz is a Canadian/American food writer, chef, and video journalist based in Montreal, QC. She has been a trained chef for over a decade. Ariel believes that cooking is a critical part of self-care that should be joyful, sustainable and accessible. She is currently developing a comedic cooking show, titled ‘Cooking in the Cut’. Follow her at @cookinginthecut.