Cauliflower White Bean Dip Recipes

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MEDITERRANEAN CAULIFLOWER WHITE BEAN DIP



Mediterranean Cauliflower White Bean Dip image

This Mediterranean Cauliflower White Bean Dip Recipe is like a veggie packed hummus! Roasted cauliflower is blended with white beans, olive oil, lemon juice, balsamic vinegar, and spices: salt, pepper, basil, garlic powder, onion powder, oregano, and thyme! Gluten Free. Can be vegan!

Provided by Jennifer Debth

Categories     Snacks, Side Dishes, and Appetizers

Time 10m

Number Of Ingredients 17

1 batch Mediterranean cauliflower
1 (15 oz) can great northern beans (rinsed and drained)
1/4 cup hot water
1/4 cup olive oil
1 tablespoon lemon juice
1-2 tablespoons balsamic vinegar
1/4 teaspoon salt (plus more to taste)
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 cup crumbled feta (plus more for topping)
Balsamic glaze (for drizzling)
Parsley or cilantro (for topping)
Pita chips, veggies, pita, etc. (for serving)

Steps:

  • Place roasted cauliflower into food processor and blend until smooth.
  • Add in beans and blend again.
  • Add in water, olive oil, lemon juice, balsamic vinegar, salt, pepper, basil, garlic powder, onion powder, oregano, thyme, and feta.
  • Blend again, until smooth.
  • Place into sealed Tupperware container and chill until cold.
  • Top with more crumbled feta, balsamic glaze, and cilantro.
  • Serve with pita chips (or your choice of vessel) and enjoy!

Nutrition Facts : Calories 97 kcal, Carbohydrate 9 g, Protein 3 g, Fat 5 g, Cholesterol 2 mg, Sodium 63 mg, Fiber 1 g, ServingSize 1 serving

CAULIFLOWER-WHITE BEAN DIP



Cauliflower-White Bean Dip image

This dip is a great way to get kids to eat healthful veggies and beans. Also try it as a sandwich spread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 6

1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
5 garlic cloves, unpeeled
3 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and ground pepper
1 can (15.5 ounces) cannellini beans, rinsed and drained
1 teaspoon lemon zest, plus 1 tablespoon lemon juice

Steps:

  • Preheat oven to 375 degrees. On a rimmed baking sheet, toss cauliflower and garlic with 2 tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.
  • In a food processor, combine cauliflower, garlic, beans, 1 tablespoon oil, lemon zest and juice, and 1/4 cup hot water. Process until smooth. Season to taste with salt and pepper. Serve drizzled with oil.

Nutrition Facts : Calories 111 g, Fat 6 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g

WHITE BEAN DIP



White Bean Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 6

2 (14-ounce) cans white beans, rinsed and drained
2 tablespoons roasted garlic
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Salt and pepper
1/4 cup parsley leaves, to garnish

Steps:

  • In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

CREAMY CAULIFLOWER DIP



Creamy Cauliflower Dip image

Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

Provided by Anna Stockwell

Categories     Dip     Cauliflower     Appetizer     Yogurt     Healthy     Quick & Easy     Kid-Friendly     Oscars     snack     snack week     Back to School     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes about 4 cups

Number Of Ingredients 11

1 medium head of cauliflower (about 2 pounds), florets and stem cut into 1-inch pieces
1 garlic clove, peeled
1/4 cup olive oil, divided, plus more for serving
1 medium onion, thinly sliced
1 teaspoon ground cumin
2 teaspoons kosher salt, divided
3/4 cup plain Greek yogurt
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
Coarsely chopped parsley (for serving)
Baby romaine hearts and endive leaves (for serving)

Steps:

  • Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.
  • Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.
  • Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.
  • To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.
  • Do Ahead
  • Dip can be made 5 days ahead; cover and chill.

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER



White Bean Salad With Roasted Cauliflower image

This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 small head cauliflower, cut into ½-inch slices
Extra-virgin olive oil
Salt and black pepper
4 cups cooked white beans or 2 (15-ounce) cans, drained
1 cup thinly sliced celery heart (the tender inner stalks and leaves)
3 tablespoons chopped parsley
3 tablespoons slivered scallions
1 large shallot, diced small
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons red wine vinegar, plus more to taste
1/2 teaspoon ground fennel (optional)
1/4 cup extra-virgin olive oil, plus more to taste
Salt and black pepper

Steps:

  • Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
  • Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
  • Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

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