Spiced Cauliflower Dip With Plantain Chips Recipe

About this recipe

A flavorful and Jain-friendly cauliflower dip paired with crispy baked plantain chips, perfect for a satisfying dinner or snack. This dish is packed with spices and textures to delight your taste buds.

Ingredients

• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 250 g Urban Platter White Tahini Paste
• 80 g Urban Platter Cayenne Pepper Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 1 pc (52 g) On1Y Paprika Powder
• 1 kg Akar Powder Salt
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil
• 100 g Tata Sampann Whole Spices Cumin Seed

Instructions

1. 1. Combine cooked cauliflower rice, roasted red peppers, lemon juice, tahini, cayenne pepper, cumin, paprika, hing, and salt in the bowl of a food processor. Pulse until the mixture is smooth but retains some texture, about 1 minute. Scrape down the sides once or twice during processing.
2. 2. Preheat the oven to 400 degrees F (200 degrees C). Brush a thin layer of avocado oil onto a flat, oven-safe surface such as a baking dish or tray.
3. 3. Use a mandoline to carefully slice plantains into chips as thinly as possible. Place the chips on the prepared surface in a single layer.
4. 4. Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, paprika, and salt.
5. 5. Bake in the preheated oven on the convection setting until the chips are browned and crisp, about 10 to 12 minutes. If your oven does not have a convection setting, chips may need to cook longer, so watch carefully to avoid over-browning. Remove from the surface and drain on a paper-towel-lined plate.
6. 6. Serve the crispy plantain chips with the spiced cauliflower dip for a delicious and satisfying meal.