Cauliflower–White Bean Dip/Sandwich Spread

Everyday Food, March 2012

Husband-Tested in Alice’s Kitchen

Serves 10

This dip is similar to hummus in texture, but the cauliflower lends a very slight sweet taste.  It’s very easy to make and can be done in advance for a healthy snack or sandwich spread.  (Try it in place of mayo for your next sandwich.) Think of it as a great way to get the whole family to eat healthful veggies and beans.  Add this to your Meatless Monday menu.  My husband and I enjoyed this with blanched sugar snap peas and cucumber slices and then the next day, we spread it on our wraps.  Yum!

1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces

5 garlic cloves, unpeeled

3 Tablespoons extra-virgin olive oil, plus more for serving, divided

Coarse salt and ground pepper

1 can (15.5 ounces) cannellini beans, rinsed and drained

1 teaspoon lemon zest, plus 1 tablespoon lemon juice

¼ hot water

        

Preheat oven to 400 degrees. On a rimmed baking sheet, toss cauliflower and unpeeled garlic with 2 Tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.

In a food processor, combine cauliflower, garlic, beans, 1 Tablespoon oil, lemon zest and juice, and ¼ cup hot water. Process until smooth. Season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.) Serve drizzled with olive oil.


Nutritional Info:  (Per 1/4 cup) 111 calories; 6 grams fat (1 gram saturated fat); 4 grams protein; 12 grams carbohydrates; 4 grams fiber