Cauliflower-White Bean Dip

1 06 2012

Dips aren’t just a tasty snack, they can be a great way to work in a healthy serving of veggies and protein, such as cauliflower and beans. Try this one from Martha Stewart as a dip or a sandwich spread.

Cauliflower-White Bean Dip

The following serves 10:

  • 1 medium head cauliflower, trimmed and cut into 1 and 1/2-inch pieces
  • 5 garlic cloves, unpeeled
  • 3 Tbsp extra-virgin olive oil, plus more for serving
  • Course salt and ground pepper
  • 1 can (15.5 oz) cannellini beans, rinsed and drained
  • 1 tsp lemon zest, plus 1 Tbsp lemon juice

Preheat oven to 375 degrees. On a rimmed baking sheet, toss cauliflower and garlic with 2 Tbsp oil, season with salt and pepper. Toast 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 Tbsp oil, lemon zest and juice, and 1/4 cup hot water. Process until smooth. Season to taste with salt and pepper. Add more oil as needed to get to your desired consistency.

To store, refrigerate in an airtight container, up to 3 days. Serve drizzled with oil, along with pita and/or veggies.




2 responses

9 01 2014
Whole Wheat Pasta With Cauliflower-White Bean Sauce | This Girl’s Gotta Eat!

[…] got one more healthy and super fast recipe from leftover Cauliflower-White Bean Dip! When I first made this dip I had no idea I’d get two more great meals out of it, but that […]


9 01 2014
Grilled Eggplant, Basil and Cauliflower-White Bean Napoleons | This Girl’s Gotta Eat!

[…] appetizer, Cauliflower-White Bean Dip, has become a delicious lunch today based on a few fresh ingredients I had laying around. Grab a […]


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