Ingredients
1 head cauliflower (2 pounds), cut into florets
2 tablespoons extra-virgin olive oil
1/4 teaspoon whole cumin seed
Coarse salt
Red-pepper flakes
1 cup low-fat plain yogurt
1 tablespoon lemon juice
1 head Treviso radicchio or endive, separated
Preparation
Heat oven to 425 degrees. On a rimmed baking sheet, drizzle cauliflower with oil and sprinkle with cumin. Season with salt and red-pepper flakes. Roast, stirring once, until golden brown and tender, about 25 minutes. Let cool.
In a food processor, puree cauliflower with yogurt and lemon juice. Season with salt and serve with radicchio.
