Cauliflower

Cauliflower–White Bean Dip

 

 

This dip is a great way to get kids to eat healthful veggies and beans. Also try it as a sandwich spread.

Everyday Food, March 2012

• Prep Time 10 minutes
• Total Time 40 minutes
• Yield Serves 10

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Ingredients

• 1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
• 5 garlic cloves, unpeeled
• 3 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and ground pepper
• 1 can (15.5 ounces) cannellini beans, rinsed and drained
• 1 teaspoon lemon zest, plus 1 tablespoon lemon juice

Directions

1. Preheat oven to 375 degrees. On a rimmed baking sheet, toss cauliflower and garlic with 2 tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.
   
2. In a food processor, combine cauliflower, garlic, beans, 1 tablespoon oil, lemon zest and juice, and 1/4 cup hot water. Process until smooth. Season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.) Serve drizzled with oil.