Roasted Red Pepper and Cauliflower Dip

October 27, 2018


Author Notes: I became well-acquainted with this roasted red pepper and cauliflower dip during a foray into the world of Whole 30. It's equal parts creamy and perky, with a welcome tang from lemon and a little kick in the pants from cayenne. I love it just as much as the centerpiece of a crudités platter as I do spread beneath a crispy roasted chicken thigh, or dolloped over a salad. Of note, it's a big hit amongst the non-Whole 30 crowd as well—it pairs nicely with pretzel crisps, pita chips, and griddled, buttered bread. Garnishing this dip is half the fun. My current favorites are finely chopped chives, toasted pepitas, olive oil, and flaky salt, but it's tough to go wrong with any herbs, nuts, or seeds. Ella Quittner

Serves: 6 to 10 as a dip, or 1 when used in various ways for a week
Prep time: 5 min
Cook time: 30 min

Ingredients

  • 6 cups chopped cauliflower (in roughly large bite-sized florets), stalks included (about 1 small head of cauliflower, minus the green core part)
  • 2 red bell peppers, with seeds and stems removed, quartered
  • 4 cloves garlic, peeled
  • 1/4 cup olive oil, plus more as needed and for drizzling to serve
  • 2 teaspoons kosher salt, plus a big pinch, plus more to taste
  • 1/2 teaspoon white pepper, plus more to taste (you can substitute black or rainbow if you prefer)
  • 2 tablespoons fresh-squeezed lemon juice, plus more to taste
  • 1/3 cup tahini, well stirred
  • 1 pinch cayenne pepper
  • 3 tablespoons water, room temp
  • 1 handful finely chopped herbs, toasted seeds, and/or crushed nuts to serve (optional)
In This Recipe

Directions

  1. Heat oven to 450°F. Toss cauliflower, peppers, and garlic together with olive oil, salt, and pepper on a sheet-pan, and spread out into an even layer. Roast in oven for about 30 minutes, stirring once midway through, until the cauliflower is tender enough that you can squash a floret easily with the tines of a fork. Let cool for a few minutes.
  2. In a food processor, combine roasted cauliflower, peppers, and garlic (scrape in any browned bits from the bottom of the pan!) with lemon juice, tahini, cayenne, and a big pinch of salt. Blend to combine until it’s fully homogeneous, scraping down sides with a spatula midway through, about 3 minutes. Add the water, and blend for another couple of minutes, until it’s smooth and light. Taste and adjust seasoning with additional salt, pepper, and lemon juice as needed.
  3. To serve, transfer to a bowl and make a dramatic swooshy pattern on top. Drizzle with your favorite toppings. (Store for up to a week, covered, in the refrigerator.)

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