Roasted Red Pepper And Cauliflower Dip Recipe

Name: Roasted Red Pepper And Cauliflower Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chopped cauliflower (in roughly large bite-sized florets), stalks included (about 1 small head of cauliflower, minus the green core part); 2 red bell peppers, with seeds and stems removed, quartered; 4 cloves garlic, peeled; 1/4 cup olive oil, plus more as needed and for drizzling to serve; 2 teaspoons kosher salt, plus a big pinch, plus more to taste; 1/2 teaspoon white pepper, plus more to taste (you can substitute black or rainbow if you prefer); 2 tablespoons fresh-squeezed lemon juice, plus more to taste; 1/3 cup tahini, well stirred; 1 pinch cayenne pepper; 3 tablespoons water, room temp; 1 handful finely chopped herbs, toasted seeds, and/or crushed nuts to serve (optional)

Servings: persons

6 cups chopped cauliflower (in roughly large bite-sized florets), stalks included (about 1 small head of cauliflower, minus the green core part)
2 red bell peppers, with seeds and stems removed, quartered
4 cloves garlic, peeled
1/4 cup olive oil, plus more as needed and for drizzling to serve
2 teaspoons kosher salt, plus a big pinch, plus more to taste
1/2 teaspoon white pepper, plus more to taste (you can substitute black or rainbow if you prefer)
2 tablespoons fresh-squeezed lemon juice, plus more to taste
1/3 cup tahini, well stirred
1 pinch cayenne pepper
3 tablespoons water, room temp
1 handful finely chopped herbs, toasted seeds, and/or crushed nuts to serve (optional)

1
Heat oven to 450u00b0F. Toss cauliflower, peppers, and garlic together with olive oil, salt, and pepper on a sheet-pan, and spread out into an even layer. Roast in oven for about 30 minutes, stirring once midway through, until the cauliflower is tender enough that you can squash a floret easily with the tines of a fork. Let cool for a few minutes.
2
In a food processor, combine roasted cauliflower, peppers, and garlic (scrape in any browned bits from the bottom of the pan!) with lemon juice, tahini, cayenne, and a big pinch of salt. Blend to combine until it's fully homogeneous, scraping down sides with a spatula midway through, about 3 minutes. Add the water, and blend for another couple of minutes, until it's smooth and light. Taste and adjust seasoning with additional salt, pepper, and lemon juice as needed.
3
To serve, transfer to a bowl and make a dramatic swooshy pattern on top. Drizzle with your favorite toppings. (Store for up to a week, covered, in the refrigerator.)

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups chopped cauliflower (in roughly large bite-sized florets), stalks included (about 1 small head of cauliflower, minus the green core part), 2 red bell peppers, with seeds and stems removed, quartered, 4 cloves garlic, peeled, 1/4 cup olive oil, plus more as needed and for drizzling to serve, and more.

Yes, Roasted Red Pepper And Cauliflower Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Red Pepper And Cauliflower Dip

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