Recipe Library
Roasted Cauliflower & Walnut Dip
Roasted cauliflower and garlic melt into a silky dip with toasted walnuts, walnut oil, and bright lemon. Rosemary and mellow garlic sweetness weave through rich, earthy walnut flavor.
- Total
- 55 min
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 2
Nutrition per Serving
- Calories
- 91
- Protein
- 2g
- Carbs
- 3g
- Fat
- 9g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 118mg
Ingredients
- 1 cup walnuts, plus toasted chopped walnuts for garnish
- 4 cups cauliflower florets (1 small head)
- 4 teaspoons extra-virgin olive oil, divided
- 3/4 teaspoon salt, divided
- 1 head garlic
- 1/2 cup water, plus more as needed
- 1/4 cup walnut oil, plus more for garnish
- 2 tablespoons lemon juice
- 1 teaspoon minced fresh rosemary, plus more for garnish
- Ground pepper for garnish
Instructions
- Soak 1 cup walnuts in water for 2 hours.
- Preheat oven to 400 degrees F.
- Place cauliflower on a baking sheet and toss with 3 teaspoons oil and 1/2 teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and 1/8 teaspoon salt and wrap in foil. Place on the baking sheet. Roast, stirring the cauliflower once, until tender, 35 to 40 minutes. Let cool on the baking sheet for 5 minutes.
- Transfer the cauliflower to a food processor. Squeeze the garlic cloves out of the skins into the food processor. Drain the walnuts and add to the food processor, along with 1/2 cup water, oil, lemon juice, rosemary and the remaining 1/8 teaspoon salt. Puree until mostly smooth, adding more water, 1 tablespoon at a time, if needed. Transfer to a bowl and top with pepper, toasted walnuts and more oil and rosemary, if desired.