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Super Smooth Roasted Cauliflower Dip {with olives and herb as a topping} vegan and #dairyfree

Super Smooth Roasted Cauliflower Dip

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.
4.54 from 13 votes
Prep Time :10 minutes
Cook Time :30 minutes
Total Time :40 minutes
Yield: 6 servings
Author: Amanda Paa

SCALE:

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

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.