Roasted Cauliflower Dip

Roasted cauliflower makes a fabulous dip. It is great with pita chips! Using purple cauliflower makes a super Vikings game presentation.

Toss 1/2 head of cauliflower florets and 2 chopped cloves of garlic with 1 Tbsp. olive oil. Roast at 375 for about 20 minutes or until lightly brown.

Cool and puree cauliflower and garlic in a blender or food processor with 1/2 c. cooked cannellini beans, (canned is fine), and 2 tsp. lemon juice. If you like heat, add a dash of cumin and/or red pepper flakes, or hot sauce.

For a creamier version, add plain yogurt instead of the cannellini beans, (start with 1/2 c. and add more if you like it thinner or if you want to use it as a sauce).

Recipe created or adapted by Liz Talley, Urban Graze

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