This creamy roasted cauliflower dip has the texture of hummus but swaps chickpeas for roasted cauliflower and walnuts for tahini. A head of roasted garlic—which is cooked at the same time as the cauliflower—gives it great flavor.
- 1 cup walnuts, plus toasted chopped walnuts for garnish
- 4 cups cauliflower florets (1 small head)
- 4 teaspoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- 1 head garlic
- ½ cup water, plus more as needed
- ¼ cup walnut oil, plus more for garnish
- 2 tablespoons lemon juice
- 1 teaspoon minced fresh rosemary, plus more for garnish
- Ground pepper for garnish
- Soak 1 cup walnuts in water for 2 hours.
- Preheat oven to 400°F.
- Place cauliflower on a baking sheet and toss with 3 teaspoons oil and ½ teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and ⅛ teaspoon salt and wrap in foil. Place on the baking sheet. Roast, stirring the cauliflower once, until tender, 35 to 40 minutes. Let cool on the baking sheet for 5 minutes.
- Transfer the cauliflower to a food processor. Squeeze the garlic cloves out of the skins into the food processor. Drain the walnuts and add to the food processor, along with ½ cup water, oil, lemon juice, rosemary and the remaining ⅛ teaspoon salt. Puree until mostly smooth, adding more water, 1 tablespoon at a time, if needed. Transfer to a bowl and top with pepper, toasted walnuts and more oil and rosemary, if desired.