- 1 small head cauliflower, broken into florets
- 1/4 cup olive oil, divided
- 1 small onion, thinly sliced
- 1 clove garlic, thinly sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon aleppo pepper
- 1 teaspoon sea salt
- 3/4 cup labne or Greek-style yogurt
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped preserved lemon, or 1 teaspoon lemon zest
- 1 tablespoon tahini
Preheat oven to 350° F.
Toss the cauliflower florets with 2 tablespoons of olive oil and 1/2 teaspoon salt and roast in the oven for 20 to 25 minutes, or until tender.
In a medium-size saute pan over medium heat, heat 1 tablespoon olive oil, when hot add the onions, garlic, cumin, coriander and aleppo pepper and cook, stirring, until golden brown, about 10 minutes.
Transfer the onions to a bowl of a high-powered blender. Add the cauliflower and the remaining ingredients and blend until smooth. If the dip is too thick add warm water, 1 tablespoon at a time until desired thickness is achieved. The mixture should resemble hummus.
To serve, transfer to dip to a bowl and serve with assorted fresh vegetables such as cucumber, celery, endive, romaine hearts and radishes. Can be made up to 2 days in advance and kept in an air-tight container in the refrigerator.
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