Lemon Herb Cauliflower Bean Dip Recipes

LEMON, THYME, & CAULIFLOWER BEAN DIP RECIPE - (4.4/5)

Lemon, Thyme, & Cauliflower Bean Dip Recipe - (4.4/5) image

Provided by á-37896

Number Of Ingredients 9

Ingredients

1 head cauliflower, trimmed and broken into bite-sized pieces
5 tablespoons olive oil, divided
1 (15.5-ounce) can Great Northern beans (or any white bean), rinsed and drained
5 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon fresh thyme
1/8 teaspoon sea salt
1/8 teaspoon black pepper
Extra olive oil for drizzling

Steps:

Preheat oven to 375°F. In a large bowl, toss cauliflower pieces with 2 tablespoons olive oil until evenly coated. Spread the cauliflower out on a large aluminum foil covered baking sheet. Bake 30 minutes, stirring once halfway. Transfer baked cauliflower to food processor. Add beans, garlic, lemon juice, thyme, sea salt and black pepper. Pulse until combined. Drizzle with remaining olive oil and thyme to serve.

ROASTED HERB & LEMON CAULIFLOWER

Roasted Herb & Lemon Cauliflower image

A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 medium head cauliflower, cut into florets (about 6 cups)
4 tablespoons olive oil, divided
1/4 cup minced fresh parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

Preheat oven to 425°. Place cauliflower in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and toss to coat. Roast 20-25 minutes or until golden brown and tender, stirring occasionally., In a small bowl, combine remaining ingredients; stir in remaining oil. Transfer cauliflower to a large bowl; drizzle with herb mixture and toss to combine.

Nutrition Facts : Calories 161 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

LEMONY CAULIFLOWER WITH GARLIC AND HERBS

Lemony Cauliflower With Garlic and Herbs image

There aren't many cauliflower salads as vivacious as this one, which is zipped up with plenty of lemon, herbs, garlic and one minced jalapeño. It is best made a day or two ahead, which gives all the ingredients a chance to mingle, and the raw cauliflower time to soften and absorb all of the dressing's bright, complex flavors. Although this salad needs no other seasonings, you can add capers, sliced olives or crumbled feta here for even saltier tang. The pinch of red-pepper flakes here is optional, but especially good.

Provided by Melissa Clark

Categories vegetables, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 lemon, plus more lemon juice to taste
1 1/4 teaspoons fine sea salt, plus more to taste
1 large head cauliflower (about 1 3/4 pound), trimmed and cut into bite-size florets (about 8 cups)
1 jalapeño, finely chopped
2 scallions, whites and greens thinly sliced
1/2 cup chopped fresh dill or basil
1/2 cup chopped parsley, leaves and tender stems
3/4 cup extra-virgin olive oil
2 fat garlic cloves, finely grated or minced
2 teaspoons whole cumin or cracked coriander seeds
Large pinch of red-pepper flakes (optional)

Steps:

Finely grate the zest of the lemon into a large heatproof bowl, then halve the lemon and squeeze in juice. Stir in salt to dissolve it. Add cauliflower, jalapeño, scallions, dill and parsley and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin, and cook until fragrant, about 1 minute. Stir in red-pepper flakes.
Pour mixture over cauliflower and toss well. Let cool completely, then cover and refrigerate for at least 8 hours and up to 48 hours to let the flavors mingle.
Toss well before serving, adding more salt or a squeeze of lemon to taste. For the best flavor, serve at room temperature.

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

Ingredients

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

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