This creamy roasted cauliflower dip is a lot like hummus, but bean-free and flavorful! Brightened with fresh lemon juice and parsley, it makes for a great snack with crackers or pita bread.
1(2 pound) head of cauliflower, core removed and cut into florets (about 6 cups)
5tablespoonsolive oildivided
1 1/2teaspoonskosher salt
1clovegarlic
Juice of one lemon
1/4cuptahini
1/2cupwarm water
1/3cupmixed olives
Minced fresh parsley
Prevent your screen from going dark
Instructions
Preheat oven to 400 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 tame the garlic flavor.
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.