ROASTED CAULIFLOWER AND WALNUT DIP

Our love of cauliflower never ends! Here’s a simple, delicious dip that has the texture of hummus but swaps the chickpeas for roasted cauliflower. A head of roasted garlic punches up the flavor! Perfect for snacking or a quick easy starter for a casual dinner.

Makes about 2 cups

1cup                walnuts, plus extra for topping

4cups               cauliflower florets (one small head)

4tsp                  EVOO (extra virgin olive oil, divided)

¾tsp                 salt divided

1                       head of garlic

½ cup              water, plus more as needed

¼ cup              walnut oil, plus more as needed

 2Tbs               lemon juice

1tsp                 minced fresh parsley

Ground pepper for garnish

Serve with fresh multi-color carrots, radish, celery, crackers, etc.               

I’m obsessed with Back to Nature’s organic Stoneground Wheat Crackers, they really are just about perfect!

Soak one cup of walnuts in water for 2 hours. Preheat oven to 400 degrees 

Place cauliflower florets on a baking sheet and toss with three teaspoons of olive oil and a ½ teaspoon of salt. Slice the top off the head of garlic exposing the cloves. Drizzle with the remaining one teaspoon of olive oil and 1/8 teaspoon of salt, wrap in foil and place on the baking sheet. Roast turning the cauliflower once for about 35 minutes until tender. Let cool for 5 minutes.

Transfer the cauliflower to a food processor, squeeze the garlic gloves out of their skins and add to the food processor. Drain the walnuts and add to the food processor with ½ cup of water, along with the walnut oil, lemon juice, parsley and remaining 1/8 teaspoon of salt.

Puree until almost smooth adding more water if needed one tablespoon at a time.  Transfer to a serving bowl, top with black pepper, walnut pieces and drizzle with a little walnut oil.

Sue Taggart

As a child growing up in Kent “The Garden of England”, I thought that every family grew their own vegetables. I would help my grandfather in the garden and loved pulling potatoes and carrots out of the soil. These early experiences have given me a great appreciation for where our food comes from and a discerning palette for fresh, seasonal produce. As an avid reader, writing and storytelling is a passion that has only deepened over the years together with a growing concern for the health of our oceans and planet. We are facing serious issues with climate change and the clock is ticking…so it’s up to all of us to nurture and protect our home planet.