Appetizer

Dip tal-Pastard – Cauliflower Dip

An easy dip which you will love. It can also be used as a spread with some grilled chicken.

Dip tal-Pastard - Cauliflower Dip

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An easy dip which you will love. It can also be used as a spread with some grilled chicken.

Ingredients

  • 1 head cauliflower, cut into florets
  • 4 tbs olive golden drop olive oil
  • onion powder, garlic powder, cumin
  • salt and pepper to taste
  • 115g fior di vita feta cheese, crumbled
  • 115g Kolio Hercules High Protein Greek yogurt
  • Kuhne crispy fried onions
  • 1 small clove garlic
  • juice of 1/4 lemon
  • Garnish: lora green olives, fos black olives
  • fresh chives + chili pepper flakes
  • mild chili powder
  • Roger's Handcooked Chips

Instructions

1

Preheat your oven to 220°C.

2

Line a baking sheet with parchment paper. Toss your florets with 3 tbs of the oil, onion powder, garlic powder, salt and pepper to taste. Spread them out and roast for 25 minutes or until they turn golden brown.

3

In a food processor add your slightly cooled roasted cauliflower, crumbled feta, yogurt, garlic, 1 tbs oil, lemon juice, crispy fried onions, and salt and pepper to taste.

4

Process until smooth, fluffy and creamy. Top with olives, drizzle of olive oil, chives and chili pepper flakes.

5

Serve with Roger's Handcooked chips

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