Roasted Cauliflower and Carrots over Bean Dip
If you’re looking for a dish that perfectly balances flavor, texture, and nutrition, look no further than this Roasted Cauliflower and Carrots over Bean Dip recipe. This meal is an explosion of roasted goodness paired with a creamy, zesty dip that brings all the flavors together. Whether you’re serving it as a main course, a side dish, or even an appetizer, this dish is sure to impress.
Why You’ll Love This Roasted Cauliflower and Carrots over Bean Dip
This recipe is a wonderful combination of smoky, Roasted Cauliflower and Carrots and a creamy, protein-packed bean dip. Here’s why it’s a must-try:
- Nutritious and wholesome: Packed with fiber, protein, and essential vitamins from vegetables and beans.
- Flavor-packed: The cumin and paprika enhance the roasted vegetables, while the garlic, tahini, and lemon zest in the dip add a delicious depth of flavor.
- Simple and easy to make: This recipe requires minimal effort but delivers restaurant-quality taste.
- Versatile: Can be enjoyed as a snack, appetizer, or a satisfying meal.
Ingredients for Roasted Cauliflower and Carrots
Roasted Vegetables:
- cauliflower
- carrots
- olive oil
- salt
- cumin
- paprika
Bean Dip:
- white beans
- garlic
- tahini
- lemon juice
- lemon zest
- salt
- olive oil
- cumin
- water
Garnish:
- Lemon slices
- Fresh parsley
Health Benefits of This Dish
This recipe isn’t just delicious; it’s also packed with health benefits:
- Cauliflower is rich in fiber, antioxidants, and vitamins C and K, making it excellent for digestion and overall health.
- Carrots provide beta-carotene, which supports eye health and immune function.
- White beans are a great source of plant-based protein and fiber, keeping you full and satisfied.
- Tahini adds healthy fats and calcium, supporting heart and bone health.
- Olive oil is loaded with monounsaturated fats, which promote heart health and reduce inflammation.
Customization Ideas
Want to make this recipe your own? Here are some ways to tweak it:
- Add heat by sprinkling in some cayenne pepper or red pepper flakes.
- Make it herby by adding fresh parsley, basil or dill to the dip.
- Boost the protein by adding a sprinkle of toasted chickpeas or nuts on top.
- Try different veggies such as sweet potatoes, zucchini, or bell peppers.
- Swap the beans and try chickpeas or lentils for a different take on the dip.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! The bean dip can be made a day in advance and stored in the fridge. The roasted vegetables can also be prepped ahead and reheated before serving.
Can I use canned or frozen vegetables?
Fresh is best for roasting, but you can use frozen cauliflower and carrots if needed. Just be sure to thaw and pat them dry before roasting.
How long does this dish last?
Store leftovers in an airtight container in the fridge for up to 3 days. The bean dip can last up to 5 days.
Can I make this recipe oil-free?
Yes! Simply roast the vegetables without oil (using a parchment-lined tray) and use water or aquafaba instead of olive oil in the dip.
Check out more recipes:
Savory Chickpea Granola Clusters
Roasted Cauliflower and Carrots over Bean Dip
Equipment
- oven
- blender or food processor
Ingredients
For the Roasted vegetables:
- 1 head cauliflower cut into florets
- 2 large carrots cut into sticks
- 1 tbp olive oil
- ½ tsp salt
- ½ tsp cumin
- 1 tp paprika
For the Bean dip:
- 1 can (1½ cups) white beans drained and rinsed
- 2 cloves garlic
- 2 tbsp tahini
- Juice of ½ lemon
- Zest of 1 lemon
- ⅓ tsp salt adjust to taste
- 1 tbsp olive oil
- ½ tsp cumin
- 2-3 tbsp water to adjust consistency
Garnish:
- lemon slices optional
- 1 tbsp chopped parsley optional
- olive oil optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. In a large mixing bowl, toss the cauliflower florets and sliced carrots with olive oil, salt, cumin, and paprika until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, until the vegetables are golden brown and slightly crispy on the edges.
- While the vegetables are roasting, make the bean dip. In a food processor or high speed blender, combine white beans, minced garlic, tahini, lemon juice, lemon zest, salt, olive oil, and cumin. Blend until smooth, adding water a tablespoon at a time until the dip reaches your desired consistency. Taste and adjust seasoning as needed.
- Spread the bean dip onto a serving plate or shallow bowl. Arrange the roasted cauliflower and carrots on top of the dip. Garnish with fresh parsley and lemon slices for an extra burst of flavor.
- This dish can be served warm or at room temperature. Pair it with warm pita bread or crackers. Enjoy!
