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.
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!