Discover a roasted cauliflower and pecan dip recipe, low-carb, gluten-free, and packed with nutrients. Perfect for snacks or appetizers.
Ingredients
- 7 oz cauliflower florets approx. 200 g / ½ small head of cauliflower
- ½ cup raw pecans approx. 1.7 oz / 50 g
- 6 garlic cloves unpeeled
- 2 tbsp fresh lemon juice juice of ½ a lemon
- 2 tbsp EVOO Extra Virgin Olive Oil, plus extra for roasting and drizzling
- 1 pinch sea salt plus more to taste
- 1 pinch freshly ground black pepper plus more to taste
- 1 pinch fresh rosemary or thyme for garnish
Instructions
Soak the pecans: Place the pecans in a bowl, cover with water, and let them soak for at least one hour. When you are ready to use them, drain thoroughly and discard the soaking water.
Preheat your oven to 350°F (180°C). Wash the cauliflower and separate it into bite-sized florets. Place the florets on a baking sheet along with the whole, unpeeled garlic cloves. Drizzle with a little olive oil and season with a pinch of sea salt and black pepper.
Roast for about 20 minutes until the cauliflower is tender and the garlic is soft. The goal is to soften the vegetables without letting them brown or toast too much. Remove from the oven and let cool to room temperature.
Blend everything thoroughly until it forms a completely smooth, creamy paste. Make sure to taste the dip at this stage to adjust the salt and pepper to your liking.
Transfer the dip to a serving bowl, garnish with fresh thyme or rosemary leaves, and top with a final light drizzle of high-quality EVOO.
