Prep time
15 min
Roasted cauliflower gives a fresh twist to this dip. Serve it with vegetables, whole grain pita or crackers for a delicious snack.
Cook time
45 min
Servings
6
Prep time
15 min
Cook time
45 min
Servings
6
Ingredients
- 1 head cauliflower, cut into small florets
- 30 mL (2 tbsp) olive oil, divided
- 1 can (540 mL/19 oz) no salt added white kidney beans, drained and rinsed
- 2 mL (½ tsp) garlic powder
- 2 mL (½ tsp) paprika
- 2 mL (½ tsp) lemon juice
- 125 mL (½ cup) water
- Salt and pepper to taste
Directions
- Preheat oven to 375 °F (190 °C).
- In a large bowl, combine the cauliflower and 15 mL (1 tbsp) oil. Mix well.
- Spread the cauliflower on a non-stick baking sheet and roast for 45 minutes or until soft, turning over halfway to keep from burning. Let cool.
- In a blender or food processor, blend the cauliflower, beans, garlic powder, paprika, lemon juice, water, the remaining olive oil, and salt. Mix until smooth.
- Transfer the dip to a serving bowl.
Tips
- For a boost of flavour, use lower sodium vegetable broth instead of water.
- Don’t have fresh cauliflower on hand? Try using frozen ones. Thaw first and roast for 20 minutes.
- Little chefs can help measure out ingredients and add them to the blender. They will find it impressive to watch ingredients blend together.
- Chill leftover dip in an airtight container for up to 3 days in the refrigerator.
- Remember, a little salt goes a long way. Taste the food before adding any salt.
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