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Roasted Cauliflower and Walnut Dip
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Roasted Cauliflower and Walnut Dip

Roasted Cauliflower and Walnut Dip with tahini, garlic, lemon, and herbs. Serve this gluten free, vegan dip with crudités and pita for a guaranteed crowd pleaser.  
Course Appetizer, Snack
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12
Calories 187kcal

Equipment

  • Baking sheet
  • Food processor

Ingredients

  • 1 cup walnut halves
  • 1 medium head of cauliflower, cut into florets (about 6 cups total)
  • 5 whole garlic cloves, unpeeled
  • 1/3 cup extra-virgin olive oil plus 1 Tbsp. for roasting
  • 1 tsp. kosher salt, divided
  • 1/2 tsp. black pepper
  • 1/3 cup tahini (such as Soom brand)
  • 2 Tbsp. lemon juice
  • 1 tsp. za'atar (sub 3/4 tsp. ground cumin)
  • 1/2 tsp. ground sumac (sub paprika)
  • Optional garnish: fresh chopped chives or parsley, crushed walnuts, extra-virgin olive oil, sumac

Instructions

  • Preheat oven to 425°F. Place walnuts in a bowl and cover with hot water. Let stand while you prepare the rest of recipe.
  • Wrap garlic cloves in a piece of tin foil, and place it in the corner of a large baking sheet. Fill remaining baking sheet with cauliflower florets. Toss cauliflower in 1 Tbsp. olive oil (or avocado oil), 1/2 tsp. salt, and black pepper. Spread in a single layer and bake cauliflower and garlic for 35 minutes, tossing cauliflower once halfway through. Let cool at room temperature.
  • Once cool enough to handle, unfold tin foil and remove garlic cloves. Gently press garlic out of skins and transfer to a food processor (discard or compost skin). Drain walnuts and add to food processor, along with cauliflower, tahini, lemon juice, za'atar, sumac, remaining 1/2 tsp. salt, and 1/3 cup warm water. Blend mixture on high, gradually streaming in 1/3 cup olive oil, until mixture is mostly smooth, about 2 minutes. (You may need to stop once to scrape down the sides.)
  • Adjust seasonings as needed, and transfer dip to a serving bowl. Top with garnishes of choice (I like chopped chives, walnuts, olive oil, and sumac), and serve with crudités, pita, or dippers of choice.

Notes

MAKE AHEAD: Dip can be made up to 3 days in advance. Store refrigerated in an air-tight container. 
SERVE: Serve chilled or at room temperature with pita chips, crackers, or crudités. 
HOW TO USE LEFTOVERS: Use leftovers as a sandwich spread or topping for grain bowls or salads. 

Nutrition

Serving: 3Tbsp. | Calories: 187kcal | Carbohydrates: 7g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 220mg | Sugar: 1g