This is one of those great recipes that just happened.
This morning, as I set out to roast some butternut squash (for another recipe), I noticed that I had a head of cauliflower I’d purchased and promptly forgotten about this week. My bad; I almost never neglect my vegetables that way! Repentant, I quickly retrieved my cauliflower from the fridge and pondered what in the heck to do with it. After remembering that I had cannellini beans in the pantry, and also remembering that smoked paprika makes everything taste better, I settled upon a white bean, cauliflower and smoked paprika dip.
Boy, am I glad I did. This dip is a little more time intensive than, say, hummus made with canned beans, because you have to roast the cauliflower in smoked paprika first. But it’s oh-so-worth-it. The taste is rich and vibrant, and it brings the cauliflower and white beans (which can otherwise taste a little bland) to life. It’s also bursting with protein from the beans, as well as vitamins C and K from the cauliflower. With a little lemon and a drizzle of avocado oil (and some garlic, if you’re into that), it’s a creamy and delicious treat!
Smoky Cauliflower and White Bean Dip (vegan, gluten free, soy free)
Makes 4 large or 6 regular servings
3 heaping cups cauliflower, chopped
coconut oil or olive oil spray, or a small amount for roasting
- 3 heaping cups cauliflower, chopped
- 1 can (15 oz) cooked white beans (navy or cannellini)
- 2 tbsp lemon juice
- 1/4 tsp sea salt (or to taste; if you use canned beans, you may not need it)
- 2 tbsp water
- 1 small clove garlic (optional)
- 2-3 tsps avocado oil