Roasted Cauliflower and Walnut Dip

A dish of creamy dip, some vegetable

This creamy dip is not only delicious but also dairy-free, soy-free, low-calorie, low sodium, and vegan! This recipe is a great appetizer for hosting or a healthy alternative if you’re feeling snacky!

Cook Time:15 mins

Total: 2 hrs 45 mins

Servings: 16


1 cup Walnuts, plus toasted chopped walnuts for garnish

1 cup Cauliflower florets (1 small head)

4 teaspoons Extra-virgin Olive Oil, divided

¾ teaspoon Salt, divided

1 head Garlic

½ cup Water, plus more as needed

¼ cup Walnut Oil, plus more for garnish

2 tablespoons Lemon juice

1 teaspoon Minced Fresh Rosemary, plus more for garnish

Ground pepper for garnish


1.    Soak 1 cup of walnuts in water for 2 hours

2.    Preheat oven to 400°F

3.    Toss cauliflower with 3 teaspoons of oil and 1/2 teaspoon of salt and place on a baking sheet.

4.    Slice the top off the garlic head, exposing the cloves. Drizzle with remaining oil and a 1/8 teaspoon of salt, wrap in foil, place on the baking sheet.

5.    Roast garlic and cauliflower, stirring once until tender (35-40 minutes) Let cool on baking sheet for 5 minutes.

6.    Transfer the Cauliflower and squeeze the garlic cloves out of the skins into a food processor. Drain the walnuts and add to the food processor, along with ½ cup of water, walnut oil, rosemary and remaining 1/8 teaspoon of salt.

7.    Puree until mostly smooth, add more water, 1 tablespoon at a time, if needed.

8.    Transfer to a bowl and top with pepper, toasted walnuts, walnut oil and rosemary, as desired.

Recipe and picture found on:

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