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Spiced Cauliflower Dip/Spread

GF | DF | EF | NF | RSF
Print Recipe
Course 1 meal a day, Baby Led Weaning, puree, Side Dish, Snack, vegetarian

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
  • * Serve as a toast topper, a tasty dip with veggies or on top of lamb cutlets

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
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