Cauliflower is not my favorite vegetable and I’m willing to bet it’s not high up on your healthy foods list either.
It’s sort of an albino broccoli imposter if you ask me.
I wouldn’t be caught conscientiously picking it up off the veggie tray to dip in some kefir ranch dressing. I’d definitely opt for the pea pods, tomatoes or carrots first.
It goes without saying though, that this Roasted Cauliflower-White Bean dip is an exception to my taste preferences.
Roasted cauliflower with garlic and lemon is a whole other vegetable than that crunchy wannabe broccoli found on the veggie tray.
After it came out of the oven I was tempted to eat it all up like the little bunny rabbit I am.
But alas, this dip would have sorely disappointed without it’s inclusion.
You all know we like to zest things up a bit so lemon zest and juice was happily added in.
Fiber filled white beans gave it a creamy, hummus-like texture.
And garlic…it’s a given in most dips.
Easy right? Like, 5 ingredients or something?
No excuses. Make this tasty dip and have it as a snack with crackers, celery, or pita all week long!
Roasted Cauliflower-White Bean Dip
Ingredients
1 medium head cauliflower, cut in 1 1/2 inch pieces
5 garlic cloves
3 tablespoons olive oil
1 can (14.5) cannellini beans, drained and rinsed
1 teaspoon lemon zest
2 tablespoons lemon juice
Salt and ground black pepper
Directions
Preheat oven to 375 degrees. On a baking sheet, toss cauliflower with 2 tablespoons of olive oil and garlic cloves. Season with salt and pepper. Roast for 25-30 minutes.
In food processor, combine beans, cauliflower, garlic, 1 tablespoon olive oil, lemon zest and juice, and 1/4 cup warm water. Process until smooth and season with salt and pepper to taste.
From the Little Yellow Kitchen,
Lauren
