Beautifully roasted cauliflower with roasted garlic blitzed into a creamy dip. This vegan-friendly and gluten-free recipe is so easy to make and creates a huge batch perfect for dipping homemade croutons or adding into salads and sandwiches in the week. Easy to prepare in advance for a dinner party, whip this up and serve with crunchy veg and crisps for a delicious side.
What You Need:
- 1 tbsp olive oil for the cauliflower
- 1 large head of cauliflower chopped into florets
- 6 cloves garlic around 1/2 bulb
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 tsp smoked paprika
- 1/2 tsp cumin powder
- 1 tsp sea salt
- 1/2 cup ice-cold water
- 1/2 small lemon squeezed
Let’s Get Cooking:
- Set the oven to 200ºC (fan) and cut the cauliflower into florets
- Place into a large baking sheet with 1 tbsp olive oil and a pinch of salt and the garlic cloves
- Roast for 30 minutes, turning and tossing in the oil halfway through roasting
- Cool a little before blending in a food processor along with the cold water, roasted garlic, tahini, lemon juice, paprika, cumin, salt and olive oil and blitz until smooth
- Taste test adding a little more paprika or cumin if preferred
Give it a shot and let me know how you get on.
rossbkitchen.com 