GF | DF | EF | NF | RSF
Age Appropriate: 6 months + contains tahini (sesame allergen)
Serves: Makes 250g
Serve as a toast topper, a tasty dip with veggies or on top of lamb cutlets
Spiced Cauliflower Dip/Spread
GF | DF | EF | NF | RSF
Equipment
- Baking Dish
- Small Bowl
- Blender or Food Processor
Ingredients
- 360 grams cauliflower roughly 1/2 large cauliflower
- 1/4 cups hulled tahini allergen
- 2 tbsp lemon juice
- 1/3 cup olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp dried oregano
- 1 small garlic clove
Instructions
- Preheat the oven to 170 degrees
- Chop the florets off of the cauliflower and place it into a baking dish
- Add the cumin, turmeric, coriander and oregano into a small bowl and pour in the olive oil. Finely grate in the garlic clove and squeeze the lemon juice in too. Mix well to combine
- Massage the cauliflower in the spices and place the cauliflower in the oven to cook for roughly 35 minutes, or until soft
- Once cooked, blend the cauliflower with the tahini in a blender or food processor until combined. Add salt to taste
Notes
Age Appropriate: When on 1 meal + a day
Allergen: Tahini (Sesame). This recipe can be used as a sesame allergen introduction.
Will keep in refrigerator for up to 3 days
Freezer Friendly: Yes
Tried this recipe?Let us know how it was!
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