This creamy roasted cauliflower dip has the texture of hummus but swaps chickpeas for roasted cauliflower and walnuts for tahini. A head of roasted garlic--which is cooked at the same time as the cauliflower--gives it great flavor.

Erin Alderson
Source: EatingWell Magazine, April 2019

Gallery

Recipe Summary

active:
15 mins
total:
2 hrs 45 mins
Servings:
16
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak 1 cup walnuts in water for 2 hours.

    Advertisement
  • Preheat oven to 400 degrees F.

  • Place cauliflower on a baking sheet and toss with 3 teaspoons oil and 1/2 teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and 1/8 teaspoon salt and wrap in foil. Place on the baking sheet. Roast, stirring the cauliflower once, until tender, 35 to 40 minutes. Let cool on the baking sheet for 5 minutes.

  • Transfer the cauliflower to a food processor. Squeeze the garlic cloves out of the skins into the food processor. Drain the walnuts and add to the food processor, along with 1/2 cup water, oil, lemon juice, rosemary and the remaining 1/8 teaspoon salt. Puree until mostly smooth, adding more water, 1 tablespoon at a time, if needed. Transfer to a bowl and top with pepper, toasted walnuts and more oil and rosemary, if desired.

Tips

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

91 calories; protein 1.6g 3% DV; carbohydrates 3g 1% DV; exchange other carbs; dietary fiber 1g 4% DV; sugars 0.7g; fat 8.7g 13% DV; saturated fat 0.9g 5% DV; cholesterolmg; vitamin a iu 2.8IU; vitamin c 14.3mg 24% DV; folate 21.9mcg 6% DV; calcium 16.1mg 2% DV; iron 0.3mg 2% DV; magnesium 14.6mg 5% DV; potassium 117.4mg 3% DV; sodium 117.8mg 5% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/16/2019
I spiced it up a little more to my liking but other than that it was great! Read More