Roasted Cauliflower Spread
Spice up your repertoire of recipes for spreads and dips with this Roasted Cauliflower Spread from Alli from An Open Cookbook, one of the most unique recipes using cauliflower. Roasted cauliflower recipes are beloved because the roasting process draws out the natural sweetness of the vegetable. Alli says, "This roasted cauliflower and garlic spread is similar to hummus, without the garbanzo beans. There is a restaurant in my neighborhood that serves a very similar spread, and thought I would try my hand at recreating it. Serve with crackers and veggies to dip."
Notes
For more recipes from Alli, be sure to check out her Featured Foodies profile page.
For more great cooking ideas, check out and download the Cooking Low Carb Foods: 26 Free Low Carb Recipes eCookbook!
Yields2 cups
Ingredients
- 1 garlic bulb
- Salt and black pepper, to taste
- 1/2 teaspoon plus 3 tablespoons olive oil
- 1 head cauliflower, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons sesame seeds, toasted
- 1 lemon, juiced
- 1/8 teaspoon ground cumin
- 2 tablespoons water
Instructions
- Preheat oven 425 degrees F.
- Chop the top layer off the garlic bulb. Place in an oven safe container and drizzle 1/2 teaspoon olive oil, salt, and pepper to taste. Cover and roast for 45 minutes. Remove and set aside.
- Place the chopped cauliflower on a parchment or Silpat lined baking sheet. Coat with 2 tablespoons olive oil, salt and pepper to taste. Toss so all the cauliflower is coated. Roast in heated oven for 15 minutes.
- Open oven door carefully and stir cauliflower. Roast for 15 more minutes until browned.
- Remove the roasted garlic cloves from the bulb and place in a food processor. Add the roasted cauliflower, 1/4th teaspoon salt, 1/4th teaspoon pepper, sesame seeds, lemon juice, cumin, 1 tablespoon olive oil, and water. Puree until spoon. Scrap sides if necessary and puree more. Taste and adjust any seasonings.
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