Eosinophilic Esophagitis Friendly Roasted Cauliflower & Garlic Dip Platter
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Learn more →Ingredients
6 servings
For the dip
- 1 medium head cauliflower (about 2 lb), cut into florets
- 4 cloves garlic, unpeeled
- 3 tbsp olive oil, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp fresh lemon juice
- ½ tsp salt, plus more to taste
- 2–4 tbsp water, as needed for blending
For the platter
- 2 medium carrots, peeled and cut into sticks
- 1 medium cucumber, sliced into rounds or spears
- 1 medium zucchini, cut into spears
For serving
- 1 tbsp olive oil, for drizzling
- 2 tbsp fresh parsley, roughly chopped (optional)
- ¼ tsp ground turmeric, for garnish (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets and unpeeled garlic cloves on a large baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with the turmeric, ginger, and 1/2 tsp salt, and toss until evenly coated.
- 2
Roast for 28–32 minutes, turning the florets once halfway through, until the cauliflower is deeply golden at the edges and tender when pierced with a fork. The garlic cloves should feel soft when pressed.
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