Roasted Cauliflower & Garlic Dip
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Ingredients:
1 medium head cauliflower, cut into florets
1 whole garlic bulb
3 tablespoons olive oil, divided
Salt and pepper, to taste
1/4 cup tahini
1/4 cup Greek yogurt or sour cream (optional, for a creamier texture)
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Fresh parsley or cilantro, for garnish
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the cauliflower florets on the baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly.
Cut the top off the garlic bulb, exposing the cloves. Drizzle with 1 tablespoon of olive oil and wrap it in aluminum foil. Place the wrapped garlic on the baking sheet alongside the cauliflower.
Roast the cauliflower and garlic in the oven for 25-30 minutes, or until the cauliflower is golden brown and tender, and the garlic is soft. Remove from the oven and let them cool slightly.
Once cooled, squeeze the roasted garlic cloves out of their skins into a food processor. Add the roasted cauliflower, tahini, Greek yogurt or sour cream (if using), lemon juice, cumin, and smoked paprika. Process until smooth and creamy, scraping down the sides as needed. If the dip is too thick, add a tablespoon of water or olive oil to adjust the consistency.
Taste and adjust the seasoning with salt and pepper as desired. Transfer the dip to a serving bowl, garnish with fresh parsley or cilantro, and serve with your favorite vegetables, crackers, or pita chips. Enjoy!
