- Toss cauliflower florets and sliced jalapeños with 2 tablespoons of olive oil, either in a ziplock bag or a mixing bowl. Add curry powder and toss again. Lay out the cauliflower and jalapeños in a single layer on a baking pan and roast at 400 F until tender, about 20 minutes.
Add the roasted cauliflower and jalapeños plus all of the other ingredients to a food processor. Puree until smooth, pausing to scrape down the sides if needed. If the dip is too chunky, add more olive oil until it reaches your desired consistency.
- Serve in a dipping bowl, optionally drizzling with more olive oil on top and garnishing with additional pepper, sea salt, and dried cilantro. Serve with chips or crackers.
|Nutrition Facts Per Serving|
|Total Fat 33g||51%|
|Saturated Fat 5g||23%|
|Trans Fat 0g|
|Total Carb 7.5g||3%|
|Dietary Fiber 3.5g||15%|
NOTES & TIPS
This dip has great texture: it’s chunkier than your typical store-bought hummus or dip, but still smooth enough that it’s easy to use a cracker or chip to scoop up a good chunk of it. Also, it’s jam-packed with tasty flavors: the curry, garlic, and lemon are prominent flavors and there’s also a charred roasted flavor that comes from the baked cauliflower and jalapeños.