Creamy Cauliflower Dip

1 medium head of cauliflower, florets and stem cut into small pieces
1 garlic clove
2 tbs olive oil, plus more for serving
1 teaspoon ground cumin
1 tsp sea salt salt
3/4 cup plain Greek yogurt
1 teaspoon finely grated lemon zest
1 tbs fresh lemon juice

Pour water into a medium saucepan to cover cauliflower and garlic. Cover with a lid and bring to a boil over high heat. Cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.

Add yogurt, cumin, lemon zest and juice, cauliflower, and salt and purée until smooth. With the motor running, add oil in a steady stream until well combined. If dip is too thick, blend in 1 tbsp. water at a time to reach desired consistency. Let cool to room temperature.

To serve, spread dip in a wide bowl or platter. Drizzle with oil and serve with romaine lettuce for dipping.

Recipe adapted from Epicurious
Photography Nyssa's Kitchen