Dash Chef DDHB300, Instruction Manual

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1 head cauliflower, cored, broken into florets
(approx. 4 cups)
2 tbsp neutral oil
1 tsp kosher salt
1 tbsp neutral oil
½ medium onion, sliced
½ tsp kosher salt
¼ cup golden raisins
2 cloves garlic
½ cup plain yogurt
1 tsp white balsamic vinegar or white wine
vinegar
Kosher salt, to taste
Ground black pepper, to taste
Preheat oven to 375°F.
Toss cauliflower with oil and salt. Place on parchment-lined sheet tray and roast, 25-30
minutes, or until lightly brown at edges and completely cooked through.
Heat oil in medium skillet over medium heat until slick and shiny.
Add onions and salt, lower heat to medium-low and cook, stirring every so often, 25-35
minutes or until onions have caramelized.
Add raisins and continue to cook another 5 minutes, or until raisins swell in size and sizzle.
Heat oil in large skillet over high hear until slick and shiny. (If you have a cast iron, even better!)
Combine cauliflower, onion, raisins, garlic, yogurt, vinegar to food processor base.
Pulse with food processor blade until desired consistency.
Season to taste with salt and pepper.
roasted
cauliflower dip
Ingredients:
Directions: