Recipe Roasted Cauliflower Dip
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Entertaining
Snacks
Sauces & dips
Is it just us, or is cauliflower suddenly one of the popular kids? From rice and soup to ‘wings’ and ‘steaks’, to this savoury, nutty dip, there is no shortage of crave-worthy cauliflower recipes to choose from these days!
You will need
Serves 4
- 500 g cauliflower florets (1/2 a medium head of cauliflower)
- 1 head garlic
- 60 ml (1/4 cup) olive oil
- 1/4 cup pepitas, toasted and chopped
- 1/4 cup walnuts, toasted and chopped
- 80 g (1/3 cup) lemon juice
- 2 tablespoons flat leaf parsley, chopped
- Olive oil, for garnish
Directions
-
Step 1
Preheat oven to 180°C.
-
Step 2
In a medium-sized bowl place cauliflower florets, garlic cloves (in skin), and 2 tablespoons olive oil. Toss and transfer onto a baking tray. Place in oven and roast for 20-25 minutes or until cauliflower is golden.
-
Step 3
Remove tray from oven and allow cauliflower and garlic to cool. Transfer the cauliflower into blender. Then squeeze the roasted garlic out of their skins and into the blender. Add roughly two-thirds of the pepitas and walnuts, along with the lemon juice, parsley and remaining olive oil. Blend for about 1 minute or until nice and smooth. Season with salt and pepper and transfer to serving dish.
-
Step 4
Garnish with remaining nuts and seeds and drizzle with a little olive oil.
-
Step 5
Serve with flatbread and veggie sticks.
More soy-free recipes
Roasted Cauliflower Dip
Directions
10 mins to prep
25 mins to cook
-
Step 1
Preheat oven to 180°C.
-
Step 2
In a medium-sized bowl place cauliflower florets, garlic cloves (in skin), and 2 tablespoons olive oil. Toss and transfer onto a baking tray. Place in oven and roast for 20-25 minutes or until cauliflower is golden.
-
Step 3
Remove tray from oven and allow cauliflower and garlic to cool. Transfer the cauliflower into blender. Then squeeze the roasted garlic out of their skins and into the blender. Add roughly two-thirds of the pepitas and walnuts, along with the lemon juice, parsley and remaining olive oil. Blend for about 1 minute or until nice and smooth. Season with salt and pepper and transfer to serving dish.
-
Step 4
Garnish with remaining nuts and seeds and drizzle with a little olive oil.
-
Step 5
Serve with flatbread and veggie sticks.
You will need
Serves 4
- 500 g cauliflower florets (1/2 a medium head of cauliflower)
- 1 head garlic
- 60 ml (1/4 cup) olive oil
- 1/4 cup pepitas, toasted and chopped
- 1/4 cup walnuts, toasted and chopped
- 80 g (1/3 cup) lemon juice
- 2 tablespoons flat leaf parsley, chopped
- Olive oil, for garnish