Roasted-cauliflower-and-sesame spread from Food & Wine Magazine, February 2010 (page 44) by Jerry Traunfeld

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Notes about this recipe

  • Emily Hope on March 14, 2013

    This is an excellent dip/spread in the hummus-y category--I omitted the ginger and used freshly ground coriander that I toasted first. I didn't want to set up the food processor so just used the vitamix to blend, which resulted in a smoother texture than the one shown in the photo--fine for us but I can see the appeal of a chunkier dip, too. Very nice as a side for leblebi (chickpea soup).

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