Name: Roasted Cauliflower & Walnut Dip
Prep time: 15 min
Total time: 165 min
Ingredients: 1 cup walnuts, plus toasted chopped walnuts for garnish; 4 cups cauliflower florets (1 small head); 4 teaspoons extra-virgin olive oil, divided; 0.75 teaspoon salt, divided; 1 head garlic; 0.5 cup water, plus more as needed; 0.25 cup walnut oil, plus more for garnish; 2 tablespoons lemon juice; 1 teaspoon minced fresh rosemary, plus more for garnish; Ground pepper for garnish

Roasted Cauliflower & Walnut Dip

5.0

(1)

1 Review

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.

By Erin Alderson

Updated on July 10, 2019

Prep Time:

15 mins

Additional Time:

2 hrs 30 mins

Total Time:

2 hrs 45 mins

Servings:

Yield:

2 cups

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Heart Healthy Low Added Sugars Low Carbohydrate Low Sodium Low-Calorie Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

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

Soak 1 cup walnuts in water for 2 hours.
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 (per serving)

91	Calories
9g	Fat
3g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 16
Serving Size 2 tablespoons
Calories 91
% Daily Value *
Total Carbohydrate 3g	1%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 2g	3%
Total Fat 9g	11%
Saturated Fat 1g	5%
Vitamin A 3IU	0%
Vitamin C 14mg	16%
Folate 22mcg	5%
Sodium 118mg	5%
Calcium 16mg	1%
Iron 0mg	2%
Magnesium 15mg	3%
Potassium 117mg	2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.