Fun fact: One head of cauliflower has 472% of your daily vitamin C! It’s also an anti-inflammatory that’s rich in antioxidants. Eating it raw, however, is not something most people prefer, especially kids. We at Farro have a sneaking suspicion that dips and spreads were invented purely to trick children into eating their legumes and veggies. Making a dip out of cauliflower is easy and nutritious, as it cuts out most of the cream or fat that you'd use otherwise. All you have to do is cut it into florets and roast it with a whole head of garlic. Once they’re both soft enough to blend into cream, you can add a few tablespoons of olive oil and some toasted pumpkin seeds for a crunchy texture.

~ Recipe compliments of Brooklyn Supper

This is one of my favorite year-round snacks. Make it fancy with truffle oil. Make it fun with veggie crudités. Keep it simple with toasted pita bread. Anyway, anyhow, you’ll be delighted by this tasty treat.

Recipe

Roasted Cauliflower & Garlic Dip

  • 1 pound cauliflower

  • 1 garlic bulb (peeled)

  • 1/2 cup sour cream

Directions

  1. Preheat oven to 425 degrees F.

  2. In a medium-sized bowl, toss the cauliflower florets and garlic cloves (still in their papery skin) with 1 tablespoon olive oil. Spread out on a rimmed baking sheet. Sprinkle generously with sea salt. Make sure garlic is tucked up against the cauliflower florets to protect it from the heat. Flipping halfway through, roast until cauliflower is tender and golden, about 20 - 25 minutes. Set aside to cool.

  3. 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. Toss with sea salt and set aside.

  4. When cool enough to handle, squeeze roasted garlic out of the papery skins.

  5. 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 (for a creamier dip, add an additional 2 tablespoons olive oil). Taste and add additional sea salt, pepper, and lemon juice as needed.

  6. Spoon dip into a wide bowl, drizzle with remaining teaspoon olive oil, minced parsley, and remaining toasted pepitas. Serve with warm flatbread triangles or crackers.