Roasted Cauliflower & Walnut Dip - to try

 

• 1 cup walnuts, plus toasted chopped walnuts for garnish

• 4 cups cauliflower florets (1 small head)

• 4 tsp extra-virgin olive oil, divided

• ¾ tsp sea salt, divided

• 1 head garlic

• ½ cup water, plus more as needed

• ¼ cup walnut oil, plus more for garnish

• 2 Tbsp lemon juice

• 1 tsp minced fresh rosemary, plus more for garnish

• Ground pepper for garnish

Directions

1. Soak 1 cup walnuts in water for 2 hours.

2. Preheat oven to 400 degrees F.

3. 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 parchment paper and 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.

4. 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.

Tips

To make ahead: Refrigerate for up to 1 day.

https://www.eatingwell.com/recipe/270988/roasted-cauliflower-walnut-dip/