Roasted Cauliflower and Garlic Dip with Toasted Pepitas

This cauliflower dip makes a great appetizer or side dish with a week night meal. It was easy to prepare even though I was making a main course at the same time. 

Recipe from Booklyn Supper.

-4 cups 3/4-inch thick cauliflower florets
-2 cloves garlic, minced
-4 tablespoons plus 2 teaspoons extra virgin olive oil, divided
-sea salt
-2 teaspoons freshly squeezed lemon juice
-1/2 teaspoon freshly grated nutmeg
-ground cayenne pepper to taste
-3 tablespoons pepitas
-2 tablespoons minced flatleaf parsley
-flatbreads or crackers, for serving

Preheat oven to 425 degrees.
In a medium-sized bowl, toss the cauliflower florets with 1 tablespoon olive oil. Spread out on a rimmed baking sheet. Sprinkle generously with sea salt. Roast for 20-25 minutes flipping halfway through. Set aside to cool.
Meanwhile, set a small skillet over medium heat. Add 1 teaspoon olive oil, then the pepitas. Toast 2 - 3 minutes, just until the seeds become fragrant and a few start to pop. Remove from the pan and set aside.

In the bowl of a food processor, pulse to combine roasted cauliflower and garlic, 2 tablespoons toasted pepitas, lemon juice, nutmeg, and cayenne pepper to taste. With food processor running, drizzle in 3 tablespoons olive oil. Taste and add additional sea salt, pepper, and lemon juice as needed.

Spoon the dip into a serving bowl, drizzle with the remaining olive oil and toasted pepitas.

This received mixed reviews, I thought it was just okay, but Dave really seemed to like it.Overall, it was just very ho-hum for me, nothing special, but not actually bad. It just didn't have any flavors that made this a special dish, but it was easy to make and Dave ate most of it. 


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