Lighter Avocado Dip
Makes 10 servings
1 medium head cauliflower, cut into florets
1 tablespoon olive oil
1/4 teaspoon salt
3 ounces nonfat plain Greek yogurt
3 ripe avocados, peeled, seeded, and cut into large chunks
1/2 cup cilantro leaves, chopped
1/4 cup finely chopped red onion
1 red jalapeno, seeded and finely minced
1/2 teaspoon ground cumin
1/4 cup fresh lime juice
Sea salt, to taste
1. Put the oven rack in the middle position and preheat the oven to 450 degrees Fahrenheit. Toss the cauliflower florets with the olive oil and 1/4 teaspoon salt in a large bowl, then spread it out in a single layer in a large shallow baking pan.
2. Roast in the oven, stirring occasionally, until tender and golden brown, 25 to 35 minutes. Let cool briefly, then puree with the Greek yogurt in a food processor until smooth and set aside.
3. Mash the avocado chunks coarsely in a large bowl, then stir in the cauliflower puree until well incorporated. Add the remaining ingredients and mix gently. Taste and adjust the seasoning as desired.