Roasted Cauliflower Red Pepper Dip

The Olympics are on. I love watching sports, as does my husband. And of course you have to snack while you watch. I mean, the Olympics are on almost 24/7!

This year we have had a crimp put into our snacking because we have both been directed to cut out wheat and sugars from our diets. Somehow veggie sticks don't cut it night after night. I mean, I can snack on a celery or carrot stick, but man does not live by plain veggies alone.

I made crackers a week or so ago (see Base Cracker Recipe and Alternatives) so I had them available, but they needed a little something. Beans have been removed from my diet so hummus and other dips like it were out. It was time for me to get creative. 

Bring in the roasted veggie dips. For some reason I thought of combining cauliflower and red pepper. Not sure why, it just sounded good. And turns out, it really is! 

Roasted Cauliflower Red Pepper Dip

1 large red pepper
1 small head cauliflower
2-3 Tablespoons olive oil

1 whole head of garlic
1 teaspoon hot pepper flakes

1/3 cup(s) walnuts, toasted
1/2 teaspoons paprika
1/8 teaspoons ground cumin
1/4 teaspoons Cayenne pepper
1 teaspoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper

Clean a large red pepper, removing the seeds and inner membrane. Cut the red pepper into large chunks, about 1 1/2 - 2" squares. Remove the core from the cauliflower and cut the florets in half or thirds depending on how big they are. You want the size of the cauliflower to be about the same as the pepper so it will roast evenly. 

Crush and press a head of garlic (you can use more or less depending on how garlicky you want the dip). 

 

Put cauliflower, red pepper, and garlic into a bowl. Drizzle with olive oil and red pepper flakes and toss to completely coat. If all chunks of cauliflower and red pepper are not coated with olive oil, add a bit more. The veggies don't need to be drenched but will roast better if they have a thin coating of oil. 

Put veggie mixture onto a baking pan (I put tinfoil on mine to make it easier to clean after). Roast in 350' oven for approximately 20 minutes, or until fork tender. To tell if it is fork tender, poke the pepper and cauliflower pieces with a fork to see if they are soft. You don't want them mushy, but the fork should pierce the veggie pretty easily. The cauliflower will begin to brown on the edges.

Let the pepper/caulifower/garlic mixture cool almost completely. 

In a food processor, add the walnuts and roasted veggies. Pulse until combined then process until almost smooth. Add spices, olive oil, and lemon juice and process until smooth. 

 

Taste and adjust spices to your liking. 

Enjoy!

Laureen