I have been pretty into dips lately, dips of all kind. Hummus and whole wheat flat bread has been my go-to “I just got home from work and I am hungry and need something to hold me over until dinner”/”I just got out of work and I am starving so I accidentally eat too much dip and then am not hungry for dinner” snack. Oops. I currently have a spicy avocado hummus in my fridge that I cannot wait to dominate. But, as I am writing up this post, I also wish I had more of this roasted cauliflower dip. But alas, I don’t… because I finished this in maybe 2 sittings. Classic me.
Cauliflower doesn’t get enough attention. Since it is white, it is often assumed that it lacks the nutritional value of its green brethren. However, it is still a cruciferous vegetable that you should consider putting into your weekly mix! Its flavor is a bit subtler, so it is easy to sneak it into more dishes. If you put broccoli into something, it immediately becomes a broccoli dish. But think of cauliflower as more of a healthy blank canvas. In this dip, roasting it intensifies its flavor a bit and is a great canvas for the bright flavors of ginger, lemon, and sesame. The texture was that of hummus, however it tasted completely different that hummus, in the best of ways. It is also a bit lighter, so you won’t completely ruin your appetite if you have this as a pre-meal snackaroo. I can’t even handle how good this ended up being. And I kind of hate that I am not making/eating this right now.
Roasted Cauliflower Dip
I don’t remember where I saw the inspiration for this, I think maybe in a Huffington Post e-mail?
- 1 head of cauliflower, broken down into flowerets
- 4 tablespoons olive oil
- 2 tablespoons freshly minced ginger
- 4-6 cloves garlic
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice
- ¼ cup freshly chopped cilantro
- Whole wheat pita, for dipping shoveling into face
- Salt and pepper
- Preheat the oven to 450F.
- Toss the cauliflower with the oil, ginger, garlic cloves, and a few shakes of salt and pepper.
- Spread mix onto a rimmed baking sheet and roast for 40 minutes, stirring 20 minutes in.
- Remove from oven and let cool slightly.
- Transfer roasted cauliflower to food processor and add the tahini and lemon juice.
- Pulse into well combined and add salt to taste.
- Add the cilantro and pulse until just incorporated.
- Transfer to bowl and serve eat entirety of bowl with whole wheat pita bread.