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Spiced Cauliflower Dip/Spread

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Course: 1 meal a day, Baby Led Weaning, puree, Side Dish, Snack, vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 360 grams cauliflower roughly 1/2 large cauliflower
  • 1/4 cups hulled tahini allergen
  • 2 tbsp lemon juice
  • 1/3 cup olive oil
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1/2 tsp dried oregano
  • 1 small garlic clove

Equipment

  • Baking Dish:
  • Small Bowl
  • Blender or Food Processor

Method
 

  1. Preheat the oven to 170 degrees
  2. Chop the florets off of the cauliflower and place it into a baking dish
  3. Add the cumin, turmeric, coriander and oregano into a small bowl and pour in the olive oil. Finely grate in the garlic clove and squeeze the lemon juice in too. Mix well to combine
  4. Massage the cauliflower in the spices and place the cauliflower in the oven to cook for roughly 35 minutes, or until soft
  5. Once cooked, blend the cauliflower with the tahini in a blender or food processor until combined. Add salt to taste
  6. * Serve as a toast topper, a tasty dip with veggies or on top of lamb cutlets

Notes

Age Appropriate: When on 1 meal + a day 
Allergen: Tahini (Sesame). This recipe can be used as a sesame allergen introduction.
Will keep in refrigerator for up to 3 days
Freezer Friendly: Yes