Roasted Cauliflower & Zucchini Dip (Hummus-Esque) - cooking recipe

Ingredients

1 head cauliflower, chopped
2 small zucchini, sliced 1/2 in thick
4 garlic cloves
2 tablespoons red onions, minced
1 tablespoon parsley, minced
1 lemon, juice and zest
1/2 teaspoon five-spice powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon ginger
1 dash cayenne
2 tablespoons fat free Greek yogurt
2 teaspoons sesame oil
water
salt and pepper

Preparation

Preheat oven to 500. Arrange chopped cauliflower in a single layer on a sheet pan that has been lightly sprayed with nonstick spray. Season with salt and pepper. Roast for 25-30 minutes, stirring every 7-10 minutes until tender and beginning to brown deeply.
Arrange zucchini slices in a single layer in a sheet pan that has been lightly sprayed with nonstick spray. Season with salt and pepper. Roast 10 minutes, flipping once after 5 minutes.
Allow veggies to cool slightly, then add to a blender or food processor with the remaining ingredients. Blend until smooth, adding small amounts of water as needed to reach the desired consistency. You should not need more than a couple tablespoons. Taste and adjust seasoning with salt, pepper, or additional lemon juice or cayenne.