Roasted Cauliflower Dip

This dairy-free cauliflower dip is creamy, healthy and satisfying.

  • Difficulty

    Easy

    Difficulty Level

  • Time

    45 min

    Total Time

  • Servings

    6

    Servings

Prep Time: 20 min | Cook Time: 25 min | Yield: 16

Ingredients


  • 1 pkg (120 g) Boulangerie Grissol® Baguettes Tomato Basil
  • 4 cups (1 L) small cauliflower florets
  • 2 shallots, quartered
  • 6 tbsp (90 mL) olive oil, divided
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 4 cloves garlic (whole)
  • 1 tsp (5 mL) ground paprika
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) black pepper
  • 1 tbsp (15 mL) finely chopped fresh parsley

Preparation


  1. Preheat oven to 400°F (200°C).
  2. In large bowl, toss together cauliflower, shallots, 2 tbsp (30 mL) oil, lemon juice, garlic, paprika, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet.
  3. Bake for 25 to 35 minutes or until cauliflower is golden brown and very tender. Let cool slightly.
  4. In food processor, purée cauliflower mixture and 3 tbsp (45 mL) oil until smooth and creamy. If needed, add up to 2 tbsp (30 mL) water to loosen.
  5. Transfer to serving bowl. Drizzle with remaining oil. Garnish with parsley and serve with baguettes.

Pro Tip

Substitute paprika with ground cumin for a flavour variation if desired.