Roasted Cauliflower & Garlic Dip

Beautifully roasted cauliflower with roasted garlic blitzed into a creamy dip. This vegan-friendly and gluten-free recipe is so easy to make and creates a huge batch perfect for dipping homemade croutons or adding into salads and sandwiches in the week. Easy to prepare in advance for a dinner party, whip this up and serve with crunchy veg and crisps for a delicious side.

What You Need:

• 1 tbsp olive oil for the cauliflower

• 1 large head of cauliflower chopped into florets

• 6 cloves garlic around 1/2 bulb

• 2 tbsp olive oil

• 2 tbsp tahini

• 1 tsp smoked paprika

• 1/2 tsp cumin powder

• 1 tsp sea salt

• 1/2 cup ice-cold water

• 1/2 small lemon squeezed

Let’s Get Cooking: 

• Set the oven to 200ºC (fan) and cut the cauliflower into florets

• Place into a large baking sheet with 1 tbsp olive oil and a pinch of salt and the garlic cloves

• Roast for 30 minutes, turning and tossing in the oil halfway through roasting

• Cool a little before blending in a food processor along with the cold water, roasted garlic, tahini, lemon juice, paprika, cumin, salt and olive oil and blitz until smooth

• Taste test adding a little more paprika or cumin if preferred

Give it a shot and let me know how you get on.