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.
  • Ingredients
  • 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.