Roasted Cauliflower and Garlic Dip
Easy cauliflower and garlic dip made by roasting the vegetables then blending with spices, olive oil and salt. Easy to make, makes a huge batch for the week. Just a few key ingredients to have this tasty dip.
Ingredients
- 1 tbsp olive oil for the cauliflower
- 1 large head of cauliflower chopped into florets
- 6 cloves garlic around 1/2 bulb
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 tsp smoked paprika
- 1/2 tsp cumin powder
- 1 tsp sea salt
- 1/2 cup ice cold water
- 1/2 small lemon squeezed
Instructions
- Start by preheating the oven to 200ºC (fan) and chop the cauliflower head into florets and place into a large baking dish / tray with 1 tbsp olive oil and a pinch of salt and the garlic cloves
- Roast for 30 minutes, turning and tossing in the oil halfway through baking
- Allow to cool a little before adding to a food processor along with the cold water, roasted garlic, tahini, lemon juice, paprika, cumin, salt and olive oil and blitz until smooth
- Taste test adding a little more paprika or cumin if preferred
Notes
- Top with my delicious red pepper and garlic paste for an extra kick of flavour
- Use my homemade zero waste croutons to dip into this
- Ice cold water helps create a fluffy texture, so allowing the cauliflower to cool before blending really helps
- You can add the roasted garlic skin, but if you would rather, squeeze the roasted garlic out of the skin when adding to the blender