Smart Corner


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.