1 large head cauliflower (about 2 lb/1 kg)
8 cloves garlic
30 ml extra virgin olive oil
4 ml ground cumin
4 ml ground coriander
125 ml plain yogurt
15 ml lemon juice
2 ml salt
1 ml pepper
25 ml parsley chopped
-Preheat oven to 425°F (220°C). Cut cauliflower into florets. In a large bowl, toss cauliflower and garlic with 2 tbsp (25 mL) of the olive oil, plus the cumin and coriander to coat.
-Spread on a large parchment-paper-lined rimmed baking sheet; bake, stirring once, until tender and golden, about 40 minutes. Let cool, about 20 minutes.
-In a food processor, purée cauliflower and garlic with yogurt, lemon juice, salt and pepper until smooth. -Briefly blend in all but a pinch of the parsley.
-Spoon into a serving bowl; cover and refrigerate until chilled, at least 30 minutes.
-To serve, drizzle with remaining 1 tsp (5 mL) olive oil and sprinkle with remaining parsley.