Cauli cloud
Ingredients
For 10 appetizer portions:
- 500 g Marie Thumas Apéro Cauliflower Dip
- 1500g Cauliflower, cut into florets
- 100 ml olive oil
- 50 g hazelnuts or almonds, toasted and chopped
- 50 ml pomegranate molasses (optional)
- Spices: turmeric, cumin, cinnamon, chilli powder, curry, salt & pepper
- Fresh mint leaves
- Lime juice or lime wedges (for garnish)
Preparation
- Prepare the Cauliflower: Cut the cauliflower into bite-sized florets. In a bowl, mix the olive oil with all the spices and let it sit for a minute to infuse. Toss the florets in the spiced oil mixture until evenly coated.
- Roast: Preheat the oven to 220°C. Spread the marinated florets on a baking tray and roast for 10–12 minutes.
- Prepare the Dip: Follow the instructions on the Marie Thumas Apéro Cauliflower Dip packaging to prepare the dip.
- Assemble: Spread the cauliflower dip on a large serving plate. Arrange the roasted florets on top. Sprinkle with chopped nuts, fresh mint leaves, and drizzle with pomegranate molasses and lime juice or add lime wedges on the side.
Other recipes
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Cauliflower Dip
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