Seasonal Recipes

Roasted Cauliflower and Garlic Dip with Toasted Pepitas

4 cups 3/4-inch thick cauliflower florets
1 head garlic, root end trimmed and broken into cloves
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
Instructions
  1. Preheat oven to 210 degrees C.
  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.

Source : Brooklyn Suppers

 

  1. 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.
  2. 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.