Roasted Cauliflower Walnut Dip Food

ROASTED CAULIFLOWER & WALNUT DIP

Roasted Cauliflower & Walnut Dip image

This creamy roasted cauliflower dip has the texture of hummus but swaps chickpeas for roasted cauliflower and walnuts for tahini. A head of roasted garlic--which is cooked at the same time as the cauliflower--gives it great flavor.

Provided by Erin Alderson

Categories Healthy Roasted Cauliflower Recipes

Time 2h45m

Number Of Ingredients 10

Ingredients

1 cup walnuts, plus toasted chopped walnuts for garnish
4 cups cauliflower florets (1 small head)
4 teaspoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
1 head garlic
½ cup water, plus more as needed
¼ cup walnut oil, plus more for garnish
2 tablespoons lemon juice
1 teaspoon minced fresh rosemary, plus more for garnish
Ground pepper for garnish

Steps:

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.

Nutrition Facts : Calories 91.4 calories, Carbohydrate 3 g, Fat 8.7 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 117.8 mg, Sugar 0.7 g

ROASTED CAULIFLOWER WITH WALNUTS AND RAISINS

Roasted Cauliflower with Walnuts and Raisins image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra virgin olive oil, plus more for brushing
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch of cayenne pepper
1 head cauliflower, cut into 1 to 2-inch long, 1/2-inch thick florets
4 garlic cloves, sliced
1/4 cup raisins, chopped
1/4 cup water
2 tablespoons white balsamic, or rice wine vinegar
1/4 cup chopped Italian parsley
1/2 cup Diamond of California® chopped toasted walnuts

Steps:

Preheat oven to 400°F. Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat. Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer. Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.

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