Transform golden roasted cauliflower into a creamy vegetable dip similar to a classic hummus. A few Kalamata olives give it a mild salty taste. Serve with raw veggies.
- 1 head of cauliflower, broken into small florets (about6 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 with1 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 processuntil smooth, adding warm water as needed to achieve desired consistency. Transfer to an airtight container and refrigerate for up to 5 days.
Per serving: Serving size: about 2 tablespoons, 50 calories, 4.5g total fat, 0.5g saturated fat, 30 mg sodium, 3 g carbohydrates, 1 g dietary fiber, 1 g sugar, 2 g protein.