Transform golden roasted cauliflower into a creamy vegetable dip similar to a classic hummus. A few Kalamata olives lend a mild saltiness. Serve with raw veggies such as carrots, celery and strips of bell pepper.
1 head cauliflower, broken into small florets (about 6 cups)
1 clove garlic, halved
2 tablespoons extra-virgin olive oil, divided
1/4 cup tahini
4 pitted Kalamata olives
2 tablespoons lemon juice
1/4 teaspoon hot paprika
2 tablespoons warm water
Preheat the oven to 425°F. Place cauliflower and garlic on a large rimmed baking sheet and drizzle with 1 tablespoon of the oil. Toss to coat and spread in a single layer. Roast, stirring once, until cauliflower is browned and tender, 30 to 35 minutes. Transfer to a food processor.
Add remaining 1 tablespoon oil, tahini, olives, lemon juice and paprika and process until smooth, adding warm water as needed to achieve the desired consistency. Transfer to an airtight container and refrigerate for up to 5 days.
Per Serving: Serving size: about 2 tablespoons, 50 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 30mg sodium, 3g carbohydrates, (1 g dietary fiber, 1g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.