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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.

Source: EatingWell Magazine, April 2019


Recipe Summary

15 mins
2 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

2 tablespoons
91 calories; protein 1.6g; carbohydrates 3g; dietary fiber 1g; sugars 0.7g; fat 8.7g; saturated fat 0.9g; vitamin a iu 2.8IU; vitamin c 14.3mg; folate 21.9mcg; calcium 16.1mg; iron 0.3mg; magnesium 14.6mg; potassium 117.4mg; sodium 117.8mg.

1 1/2 fat