Garlicky Roasted Cauliflower and Beet Dip

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Spray a cookie sheet with oil spray and add cauliflower florets and beet cubes.

3. 3

   Lightly spray the tops of the vegetables with more oil spray.

4. 4

   Roast vegetables for 25 minutes, then remove cookie sheet to flip vegetables and add garlic cloves.

5. 5

   Roast for 20 minutes more, allowing to cool before blending.

6. 6

   Add all of the contents of the cookie sheet to your blender, along with the lemon juice, olive oil, and salt and pepper.

7. 7

   Blend on medium, stopping to scrape down the sides of the blender a few times as needed.

8. 8

   Blend until everything is smooth and creamy, you may need to add more olive oil if dip is too thick.

9. 9

   Transfer to a bowl and refrigerate for at least an hour before serving.

10. 10

    Drizzle with olive oil, garnish with chopped parsley, and serve with fresh vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.