Roasted Cauliflower Dip

Crowd pleaser

Posted in Sauces & dips

Tags: party food, refined sugar free, soy free, vegan, vegetarian

Is it just us, or is cauliflower suddenly one of the popular kids? From rice to wings to this savoury, nutty dip, there is no shortage of crave-worthy cauliflower recipes to choose from these days!

Prep: 10 mins

cook: 25 mins

serves:

4

Easy Peasy

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You will need:

500 g cauliflower florets (½ a medium head of cauliflower)
1 head garlic
60 ml (¼ cup) olive oil
¼ cup pepitas, toasted and chopped
¼ cup walnuts, toasted and chopped
80 g (⅓ cup) lemon juice
2 tablespoons flat leaf parsley, chopped
Olive oil, for garnish

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Recipe: Vicki Valsamis

Photography: Chris Middleton

Stylist: Deb Kaloper

Directions:

1Preheat oven to 180°C.
2In 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.
3Remove 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.
4Garnish with remaining nuts and seeds and drizzle with a little olive oil.
5Serve with flatbread and veggie sticks.