My hubby isn’t the biggest fan of cauliflower or beans… or the smallest for that matter. 🙂
So imagine my surprise when he kept eating this even AFTER I told him the main ingredient!  I think this is a great alternative to more unhealthy dips and snacks and if I can get my hubby to eat cauliflower dip… trust me, it’s good 😉
CAULIFLOWER BEAN DIP with ROASTED GARLIC
1 medium head cauliflower, cut in florets
3 T olive oil
salt and pepper
1 1/2 cups cooked white beans (one 15.5 oz can cannellini beans drained and rinsed)
1 tsp lemon zest
1 T lemon juice
1/4 cup roasted garlic paste
Spread cauliflower on a baking sheet and toss with 2 tablespoons of the olive oil. Â Sprinkle with salt and pepper and roast until tender, about 25 minutes.
Combine the cauliflower, with 1/4 cup water and remaining ingredients in a food processor  (or blender if you don’t have one) and process until smooth.  Taste and season with additional salt and pepper if needed.
Store in the fridge in an airtight container for up to 3 days.
Serve with crackers or veggies for dipping, or use as a sandwich spread.
Recipe altered from Everyday Food
Ingredients
- 1 medium head cauliflower, cut in florets
- 3 T olive oil
- salt and pepper
- 1 1/2 cups cooked white beans (one 15.5 oz can cannellini beans drained and rinsed)
- 1 tsp lemon zest
- 1 T lemon juice
- 1/4 cup roasted garlic paste
Instructions
- Spread cauliflower on a baking sheet and toss with 2 tablespoons of the olive oil. Â Sprinkle with salt and pepper and roast until tender, about 25 minutes.
- Combine the cauliflower, with 1/4 cup water and remaining ingredients in a food processor  (or blender if you don’t have one) and process until smooth.  Taste and season with additional salt and pepper if needed.
- Store in the fridge in an airtight container for up to 3 days.
- Serve with crackers or veggies for dipping, or use as a sandwich spread.
