Roasted Cauliflower Dip
Ingredients
1 head cauliflower, cored, broken into florets (about 4 cups)
2 tablespoons neutral oil
1 ½ teaspoons kosher salt, divided
½ medium onion, sliced
¼ cup golden raisins
2 cloves garlic
½ cup plain yogurt
1 teaspoon white balsamic vinegar or white wine vinegar
Ground black pepper, to taste
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Instructions
Preheat oven to 375°F.
Toss cauliflower with oil and salt. Spread on a parchment-lined baking sheet and roast 25–30 minutes, until golden at the edges and tender.
Meanwhile, heat remaining oil in a skillet over medium heat. Add onion and ½ tsp salt; cook 25–30 minutes, stirring occasionally, until caramelized. Stir in raisins and cook 5 minutes more, until plump.
Transfer roasted cauliflower, caramelized onion, raisins, garlic, yogurt, and vinegar to blender. Blend until smooth or to your desired consistency.
Season with salt and pepper to taste and dig in with some pita chips, crackers, or vegetable sticks!
