Roasted Cauliflower Dip (with Parsnip!)
One of my first (and very vivid) memories of cauliflower was in elementary school- I had to bring a cauliflower dish in for the school Thanksgiving celebration. At the time I remember being so annoyed- all the other kids got to bring in things like rolls and cranberry sauce, and here I am bringing in raw, while cauliflower florets and being very sad (and quite jealous!) about it. Now, my opinion of cauliflower has changed since my age was still in single digits, but it’s still not usually my first pick on a veggie board. However, as I’ve aged, I realized the true superpower of cauliflower was its superpower! In this roasted cauliflower dip (with parsnip!) cauliflower brings great flavor and texture!
This super mild, cruciferous vegetable roasts incredibly well, bringing plenty of flavor plus it tends to take on the flavors of everything else- spices, herbs, oils all get ‘sucked in’ beautifully! Add this to the earthy flavor of parsnip and some of my homemade smoked paprika , and you have a great grazing board dip with depth of flavor and a texture that resembles hummus in a great way!
Jump to RecipeRoasted Cauliflower Dip (with Parsnip!) Ingredients
2 Cups Cauliflower, in Florets
2 Cups Parsnips, Cubed
¼ Cup Olive Oil
¼ Cup Tahini
¼ Cup Lemon Juice
4 Garlic Cloves, Minced
1 Tsp Salt
1 Tsp Cumin
1 Tsp Smoked Paprika
Roasted Cauliflower Dip Method
Preheat the oven to 425º
Start by prepping the veggies for roasting. Break down the cauliflower head into smaller florets and wash well. Then peel the parsnips and roughly chop. Note: my normal rule of thumb is ‘if the skin is edible, eat it!’ But because we’re looking for a smooth texture and even roast here, the parsnips work better after they’ve been peeled! My favorite peeler with replaceable blades.
Place the prepped veggies on a lined baking sheet, drizzle with a tablespoon of olive oil, and roast for 35-40 minutes or until both the cauliflower and parsnip have started to develop some golden brown color. Let cool.
Add the veggies, 1/4 cup olive oil, tahini (my recipe!), lemon juice, minced garlic, cumin, salt, and smoked paprika into either a high speed blender or food processor and blend until the mixture is perfectly smooth.
Just like hummus, if you are looking for a looser texture (this recipe creates a rather firm dip) you can slowly add more olive oil until it is a consistency you enjoy! To serve sprinkle with an extra pinch of smoked paprika!
Keep leftovers in the refrigerator for up to five days.
Roasted Cauliflower Dip (with Parsnip!)
Equipment
- High Speed Blender or Food Processor
Ingredients
- 2 Cups Cauliflower in Florets
- 2 Cups Parsnip Cubed
- 1/4 Cup Olive Oil Plus 1 Tbs for drizzling
- 1/4 Cup Lemon Juice
- 1/4 Cup Tahini
- 4 Cloves Garlic Minced
- 1 Tsp Smoked Paprika
- 1 Tsp Cumin
- 1 Tsp Salt
Instructions
- Preheat the oven to 425º
- Start by prepping the veggies for roasting. Break down the cauliflower head into smaller florets and wash well. Then peel the parsnips and roughly chop.
- Place the prepped veggies on a lined baking sheet, drizzle with a tablespoon of olive oil.
- Roast for 35-40 minutes or until both the cauliflower and parsnip have started to develop some golden brown color. Let cool.
- Add the veggies, 1/4 cup olive oil, tahini, lemon juice, minced garlic, cumin, salt, and smoked paprika into either a high speed blender or food processor and blend until the mixture is perfectly smooth.
- Just like hummus, if you are looking for a looser texture (this recipe creates a rather firm dip) you can slowly add more olive oil until it is a consistency you enjoy!
- Keep leftovers in the refrigerator for up to five days.
Some links are affiliate links. All opinions are my own. Photos by Becky Duffyhill
