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Cauliflower–White Bean Dip

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

  • Prep:
  • Total Time:
  • Servings: 10
Cauliflower–White Bean Dip

Source: Everyday Food, March 2012


  • 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


  1. 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.

  2. 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. (To store, refrigerate in an airtight container, up to 3 days.) Serve drizzled with oil.

Cook's Note

$0.67 per 1/4 cup

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