This makes such a lovely change from hummus and the boring name doesn't do it justice! The earthy notes of the cauliflower go really well with red wine but the acidity of the lemon juice and feta freshen it up so it works really well served with white wine as an aperitif too.
Prep: 20 mins
Cook: 30 mins
1 head cauliflower, cut into small florets
4 tbsp olive oil (divided)
Onion powder, garlic powder, cumin (approx 1 tsp of each)
Salt and pepper to taste
4 oz feta cheese, crumbled
1/2 cup Greek yogurt
1 small clove garlic
Juice of 1/4 lemon (add more to taste)
Garnish: olives, fresh chives + chili pepper flakes
Preheat your oven to 200°C/425°F. Line a baking sheet with parchment paper or cover with a silicon mat. Toss your florets with 3 tbs of the oil, onion powder, garlic powder, cumin, salt and pepper to taste. Spread them out and roast for 30 minutes or until they turn golden brown with brown edges.
In a food processor add your slightly cooled roasted cauliflower, crumbled feta, yogurt, garlic, 1 tbsp oil, lemon juice and salt and pepper to taste. Process until smooth, fluffy and creamy. Top with topping of choice eg olives, a drizzle of olive oil, chopped chives and/or chili pepper flakes.
Serve with crudités but also seeded savoury biscuit thins, breadsticks, pitta bread or even day old baguette, toasted and smothered in garlic butter!
The creamy texture of this dip, thanks to the yoghurt and feta, calls for a creamy white wine, one with a little barrel fermenting or ageing, like George 7 white. If you are celebrating, and this is one of your festive aperitifs make that a sparkling white. One that has been aging on the lees in the bottle which adds those lovely brioche flavors which will bring out the roasted notes from the cauliflower.