Roasting the cauliflower brings out a depth of flavour in the gorgeous dip.  Serve this hint of curry spread with pappadum, crudités or crackers.

Makes 3 cups

Ingredients

• 3/4            cup Balkan-style plain yoghurt(Greek yoghurt)
• 1/4            cup extra-virgin olive oil
• 1                tsp curry powder
• 1/2            tsp salt, ground cumin and ground coriander
• 1/4            tsp ground ginger and pepper
• 1                head cauliflower(about 2 lbs)
• 1                large onion cut into eighths
• 6                clove garlic
• 1                tbsp lemon juice
• 3                tbsp chopped fresh cilantro

Instructions

1. In a large bowl, stir together 1/3 cup if the yoghurt, oil, curry powder, salt, cumin, coriander, ginger and pepper.
2. Cut cauliflower into florets;  add  yoghurt mixture along with onions and garlic, tossing to coat.
3. Spread on large greased baking tray; roast in 425 degree F(220) oven, stirring once, until tender and browned, about 40 minutes.  Let cool.
4. In food processor, puree together cauliflower mixture, remaining yoghurt and lemon juice until fairly smooth with a few chunks.
5. Stir  in cilantro.