Creamy Cauliflower Dip with Chirps Chips

1 medium headCauliflower (about 2 pounds)
1 cloveGarlic, peeled
¼ cup Olive oil, divided
1 mediumOnion, thinly sliced
1 teaspoonGround cumin
2 teaspoonsKosher sald, divided
¾ cupPlain Green yogurt
1 teaspoonFinely grated lemon zest
3 tablespoonsFresh lemon juice
Chirps Chips

 

Cut cauliflower florets and stem into 1-inch pieces.

Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium. Add onion, cumin, and 1 teaspoon salt. Cook, stirring often, until onion is translucent, about 3 minutes.

Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.

Transfer onion mixture to a blender. Add yogurt, lemon zest and juicecauliflower, and remaining 1 teaspoon salt and purée until smooth.

With the motor running, add 2 tablespoons oil in a steady stream until well combined. If dip is too thick, blend in 1 tablespoon water at a time to reach desired consistency.

Let cool to room temperature.

Makes about 4 cups

Note:
Dip can be made 5 days ahead; cover and chill.


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