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
22 February, 2012 at 11:25 pm
This looks amazing! I’m in love with roasted cauliflower…getting it all brown and toasty makes it so much better. Can’t wait to try this!
23 February, 2012 at 4:59 am
I have a severe obsession with white bean anything, so I’m loving this! Just did an amazing twist on pesto with roasted red peppers – between this and that, we could have a white bean dip party.
23 February, 2012 at 5:03 am
This looks delicious! I was wondering about storage and re-use. Should it be warm? Thanks Lauren!!
23 February, 2012 at 8:41 am
Thanks Josie! This would last about 4 days in an airtight container in the refrigerator. I would recommend serving at room temperature or cooler. Enjoy!
23 February, 2012 at 8:42 am
That dip you made sounds really tasty! I also loove white beans, they are so versatile
23 February, 2012 at 8:43 am
Oh yes, it makes a world of difference when you roast it! I couldn’t believe how much better the flavor was. Mmmm
23 February, 2012 at 10:52 am
I LOVE roasted Cauliflower and white beans (and garlic too) – such a fabulous idea for a healthy dip. Will be making this, this weekend!
23 February, 2012 at 12:23 pm
You just made me crave cauliflower. Don’t think I’ve ever said that. This sounds so good!! Let’s meet halfway and eat some?? haha
25 February, 2012 at 10:14 am
Done!
27 February, 2012 at 11:45 am
I made this on Friday and then we dipped back into it yesterday and it was even better – the flavors had really developed. Love having a healthy dip!
28 February, 2012 at 8:52 am
Soup, dips and pasta salads are always better the next day! So glad you liked it