Canada / Canada's food guide
Cauliflower and bean dip
This smooth dip made with roasted cauliflower gives a rich taste to the classic bean dip. Serve it with vegetables, whole grain pita or crackers for a delicious snack.
Ingredients
- cauliflower, cut into small florets1 head
- olive oil, divided30 mL (2 tbsp)
- no salt added white kidney beans, drained and rinsed1 can (540 mL/19 oz)
- garlic powder2 mL (½ tsp)
- paprika2 mL (½ tsp)
- lemon juice2 mL (½ tsp) (about ¼ lemon)
- water125 mL (½ cup)
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Preheat the oven to 190 °C (375 °F).
In a large bowl, toss cauliflower with 15 mL (1 tbsp) oil until well-coated.
Spread cauliflower on a non-stick baking sheet and roast for 45 minutes or until soft, turning over halfway to keep from burning. Let cool.
In a blender or food processor, blend cauliflower, beans, garlic powder, paprika, lemon juice, water, remaining olive oil, and salt. Mix until smooth.
Transfer dip to a serving bowl.
