Super Smooth Roasted Cauliflower Dip

Author:
Preparation 10min Cook Time 30min
Serves 6     adjust servings


Ingredients

  • 1 (2 pound) head of cauliflower, core removed and cut into florets (about 6 cups)
  • 5 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt
  • 1 clove garlic
  • Juice of one lemon
  • 1/4 cup tahini
  • 1/2 cup warm water
  • 1/3 cup mixed olives
  • Minced fresh parsley
  • liveGfree Gluten-Free Rosemary & Olive Oil Multiseed Crackers

Instructions

Preheat oven to 375 degrees F. Toss cauliflower with 2 tablespoons olive oil and 3/4 teaspoon salt. Roast for 35 minutes, stirring once.

Meanwhile, mince the garlic and set into a bowl, then pour lemon juice on top. Let sit while cauliflower roasts. This helps make the garlic “linger” in your mouth less.

When cauliflower is done roasting, add to a food processor or high speed blender. Add 2 tablespoons olive oil, remaining salt, garlic and lemon juice, tahini, and water. Blend until completely smooth, adding a little more water if needed.

Spoon onto a plate and make a small well in the middle, drizzle with remaining 1 tablespoon olive oil. Garnish with olives and fresh parsley. Serve with crackers.


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