Mexican roasted cauliflower dip with crispy shallots

• 1 large head of cauliflower, cut into florets
• 60 ml olive oil
• 2 ml ground cumin
• 1 ml garlic powder
• 120 ml Greek yogurt or Mexican crema
• 30 ml fresh lime juice
• 60 ml shallots, thinly sliced
• Vegetable oil for frying
• Salt and black pepper to taste

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, cumin, garlic powder, salt, and pepper. Roast for 25-30 minutes until tender and slightly charred.
2. In a small pan, heat 1/2 inch of vegetable oil over medium heat. Fry sliced shallots until golden brown and crispy. Drain on paper towels and sprinkle with salt.
3. Place the roasted cauliflower in a food processor with the Greek yogurt and lime juice. Pulse until smooth and creamy. Season with additional salt and pepper if needed.
4. Transfer the dip to a serving bowl.
5. Top with the crispy shallots and a drizzle of olive oil before serving.

Serve warm with tortilla chips, toasted bolillo slices, or fresh vegetable crudités. This also works beautifully as a side dish for grilled meats.