February 2, 2021This is about...
Roasted Red Bell Pepper and Cauliflower DIP----YUM!
Roasted Red Bell Pepper and Cauliflower DIP----YUM!
NOT ALOT OF PARTYING WENT ON IN 2020, AND SADLY NOTHING HAS CHANGED YET. So if you always cheered on one of the teams at a big Super Bowl party in past years, that's not gonna happen this year. Still, if you want to celebrate in a smaller way, you'll probably want some chips and dip along with a bunch of other munchies while you stretch out in front of your TV.
ME, I'M NOT A FOOTBALL FAN, BUT I AM A TV COMMERCIAL AND HALF-TIME FAN. And, I can certainly get into the munchie part. However, even though I held the 2020 "15" at bay, can I keep it up in 2021? It's a constant struggle, doing Isaac Boots almost every day, and trying my best to make tasty, yet healthy food to eat. That means there will be no Lipton onion soup mix stirred into full fat sour cream or Velveeta queso here.
THIS YEAR, PART OF MY SUPER BOWL SPREAD WILL INCLUDE THIS YUMMY, GOOD-FOR-YOU, EASY-TO-MAKE DIP. Roasting the cauliflower, red bell pepper and garlic intensifies their flavors. Then combining them with a little tahini and lemon juice in a food processor creates a smooth, creamy dip, worthy of any chip or vegetable. But, it's not just a dip. Use it as a spread on bread or crackers. Or why not a spoonful on top of a piece of roasted chicken or a salad. This recipe makes enough for about 3-4 servings. You can double it next year.
TOUCHDOWN!
LESSONS Learned:
1. I prefer to combine all of the veggies in a bowl so that I can evenly coat everything with the olive oil, salt and pepper. But you can do it all directly on the sheet pan too.
2. Check the veggies more often close to the end of the cooking time to make sure they don't burn.
3. Tahini easily separates. So be sure to stir it well before measuring.
4. It's a dip, a sandwich spread, a topping, a salad dressing.
5. You can easily double this recipe.
6. The roasted cauliflower, garlic and red bell pepper are delicious just as they are. So you may want to double the roasted veggies and use half of them as a yummy side dish.
Roasted Red Bell Pepper and Cauliflower Dip
(inspired by Whole30)
Ingredients:
3-3 1/2 cups chopped cauliflower, cut in roughly medium-sized florets, (about 1/2 of a small/medium head minus the greens)
1 red bell pepper, seeds and stems removed, quartered
3 cloves garlic, peeled
2 Tablespoons olive oil
1 teaspoon Kosher salt or 1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 Tablespoon fresh-squeezed lemon juice
2 1/2 Tablespoons tahini, stir well
1 pinch cayenne pepper, optional
1 tablespoon water
olive oil and finely chopped herbs for garnish
To serve: lots of fresh raw veggies, pita, cassava or corn chips
Make the dip:
Place the rack in the center of the oven and preheat to 450 degrees F. In a medium-size bowl, toss together the cauliflower, red bell pepper, and garlic. Sprinkle the olive oil, salt and pepper over the veggies and toss to coat. On a large rimmed sheet pan or baking pan, spread the veggies out in a single layer. Alternatively you can toss all the ingredients together directly on the sheet pan.
Roast in the oven for 25-30 minutes, stirring once midway through, until the cauliflower is very tender. Let the veggies cool for a few minutes on the pan.
In a food processor, add the roasted veggies along with any browned bits from the bottom of the pan. Add the lemon juice, tahini, and cayenne if using. Process to combine until very creamy and smooth, scraping down sides midway through, about 2-3 minutes. Add the water, and blend for another minute. Taste for seasoning, adding extra with salt, pepper, and lemon juice if desired, pulsing again to incorporate.
Place in a serving bowl, and top with a drizzle of olive oil and minced herbs. Serve with your choice of cut up veggies and chips. Keeps for up to a week in the refrigerator.
Makes 3-6 servings. YUM!
ME, I'M NOT A FOOTBALL FAN, BUT I AM A TV COMMERCIAL AND HALF-TIME FAN. And, I can certainly get into the munchie part. However, even though I held the 2020 "15" at bay, can I keep it up in 2021? It's a constant struggle, doing Isaac Boots almost every day, and trying my best to make tasty, yet healthy food to eat. That means there will be no Lipton onion soup mix stirred into full fat sour cream or Velveeta queso here.
THIS YEAR, PART OF MY SUPER BOWL SPREAD WILL INCLUDE THIS YUMMY, GOOD-FOR-YOU, EASY-TO-MAKE DIP. Roasting the cauliflower, red bell pepper and garlic intensifies their flavors. Then combining them with a little tahini and lemon juice in a food processor creates a smooth, creamy dip, worthy of any chip or vegetable. But, it's not just a dip. Use it as a spread on bread or crackers. Or why not a spoonful on top of a piece of roasted chicken or a salad. This recipe makes enough for about 3-4 servings. You can double it next year.
LESSONS Learned:
1. I prefer to combine all of the veggies in a bowl so that I can evenly coat everything with the olive oil, salt and pepper. But you can do it all directly on the sheet pan too.
2. Check the veggies more often close to the end of the cooking time to make sure they don't burn.
3. Tahini easily separates. So be sure to stir it well before measuring.
4. It's a dip, a sandwich spread, a topping, a salad dressing.
5. You can easily double this recipe.
6. The roasted cauliflower, garlic and red bell pepper are delicious just as they are. So you may want to double the roasted veggies and use half of them as a yummy side dish.
(inspired by Whole30)
Ingredients:
3-3 1/2 cups chopped cauliflower, cut in roughly medium-sized florets, (about 1/2 of a small/medium head minus the greens)
1 red bell pepper, seeds and stems removed, quartered
3 cloves garlic, peeled
2 Tablespoons olive oil
1 teaspoon Kosher salt or 1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 Tablespoon fresh-squeezed lemon juice
2 1/2 Tablespoons tahini, stir well
1 pinch cayenne pepper, optional
1 tablespoon water
olive oil and finely chopped herbs for garnish
To serve: lots of fresh raw veggies, pita, cassava or corn chips
Make the dip:
Place the rack in the center of the oven and preheat to 450 degrees F. In a medium-size bowl, toss together the cauliflower, red bell pepper, and garlic. Sprinkle the olive oil, salt and pepper over the veggies and toss to coat. On a large rimmed sheet pan or baking pan, spread the veggies out in a single layer. Alternatively you can toss all the ingredients together directly on the sheet pan.
Roast in the oven for 25-30 minutes, stirring once midway through, until the cauliflower is very tender. Let the veggies cool for a few minutes on the pan.
In a food processor, add the roasted veggies along with any browned bits from the bottom of the pan. Add the lemon juice, tahini, and cayenne if using. Process to combine until very creamy and smooth, scraping down sides midway through, about 2-3 minutes. Add the water, and blend for another minute. Taste for seasoning, adding extra with salt, pepper, and lemon juice if desired, pulsing again to incorporate.
Place in a serving bowl, and top with a drizzle of olive oil and minced herbs. Serve with your choice of cut up veggies and chips. Keeps for up to a week in the refrigerator.
Makes 3-6 servings. YUM!
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