Roasted Cauliflower Dip {Vegan}
Healthy dipping! This crave-worthy vegan roasted cauliflower dip is packed with the toasty, warm flavors of hazelnuts and smoked paprika.
Servings: 1 Cups
Calories: 62.4kcal
Ingredients
- 5 cups cauliflower florets
- 1 large shallot peeled & cut into thin wedges through the root
- 4 tablespoons extra virgin olive oil divided
- ½ teaspoon smoked paprika
- ½ teaspoon crushed dried rosemary
- ¼ + ⅛ teaspoon salt divided
- ¼ teaspoon ground pepper
- 3 tablespoons chopped hazelnuts
- 1 tablespoons minced flat-leaf parsley
Instructions
- Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
- In a large bowl, combine the cauliflower florets and shallot pieces. Add 1 tablespoon olive oil, smoked paprika, rosemary, ¼ teaspoon salt and peppers. Toss gently to coat. Transfer to the prepared baking sheet.
- Roast the vegetables until the cauliflower is tender, turning halfway through, 20 to 25 minutes total.
- Let the vegetables cool slightly, cut the roots off of the shallot pieces and transfer to a food processor.
- While the vegetables are roasting, lightly toast the hazelnuts in a small skillet set over medium heat. Stir frequently and keep an eye on the nuts so they don’t burn.
- Add 2 tablespoons of the hazelnuts to the vegetable in the food processor, along with the remaining ⅛ teaspoon salt. Puree the mixture until almost smooth.
- With the food processor running, drizzle in the remaining 3 tablespoons olive oil.
- Transfer the dip to a serving bowl, garnish with a drizzle of olive oil (if desired) and parsley. Serve with raw vegetables, pita triangles or tortilla chips.
Notes
Weight Watchers Points: 2 (Blue - Freestyle SmartPoints), 2 (Green), 2 (Purple)
Nutrition
Serving: 2Tablespoons | Calories: 62.4kcal | Carbohydrates: 2.8g | Protein: 1.1g | Fat: 5.8g | Saturated Fat: 0.8g | Sodium: 86.6mg | Potassium: 147.2mg | Fiber: 1.3g | Sugar: 1g