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Roasted Cauliflower & Walnut Dip

  • 15 m
  • 2 h 45 m
Erin Alderson
“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.”

Ingredients

    • 1 cup walnuts, plus toasted chopped walnuts for garnish
    • 4 cups cauliflower florets (1 small head)
    • 4 teaspoons extra-virgin olive oil, divided
    • ¾ teaspoon salt, divided
    • 1 head garlic
    • ½ cup water, plus more as needed
    • ¼ cup walnut oil, plus more for garnish
    • 2 tablespoons lemon juice
    • 1 teaspoon minced fresh rosemary, plus more for garnish
    • Ground pepper for garnish

Directions

  • 1 Soak 1 cup walnuts in water for 2 hours.
  • 2 Preheat oven to 400°F.
  • 3 Place cauliflower on a baking sheet and toss with 3 teaspoons oil and ½ teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and ⅛ 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.
  • 4 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 ½ cup water, oil, lemon juice, rosemary and the remaining ⅛ 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.
  • To make ahead: Refrigerate for up to 1 day.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 10/17/2019