Marinated Maple and Turmeric Roasted Cauliflower with Yoghurt Sauce by Bettina Campolucci-Bordi
"I have to be honest, I am not a big fan of cauliflower but, if I were to eat it, this would be t...
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Beetroot Dip
Ingredients
400g tinned beetroot, drained
1 tsp garlic, minced
2 tsp cumin, ground
2 tsp lemon juice
175g natural yoghurt
Method
Combine beetroot, garlic, cumin, lemon juice and yoghurt.
Process until smooth, but don't over process or it may become watery.
Refrigerate until required.
Photo Credits: Donal Skehan
