0 Roasted Red Pepper & Cauliflower Dip - Rose Gold Kitchen

Roasted Red Pepper & Cauliflower Dip

Yield: 6 appetizer servings Active time: 45 minutes Total time: 1 hour 15 minutes June 22, 2021

I’ve been looking for healthier, plant-based snacks to have around the house while working from home, as well as to share with friends now that we can socialize again. Cauliflower in particular seems like a good option, since it’s chock full of vitamins and nutrients, has tons of fiber, and is low in calories. This delicious dip is as easy as chopping and roasting veggies, and then blitzing them in the food processor, and lets you snack and still feel good about yourself.

Recipe from Food 52.


  • 6 cups chopped cauliflower (in roughly large bite-sized florets), stalks included (about 1 small head of cauliflower, minus the green core part)
  • 2 to 3 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 tsp. kosher salt, plus a big pinch, plus more to taste
  • 1/2 tsp. white pepper, plus more to taste (you can substitute black or rainbow if you prefer)
  • 2 Tbs. fresh-squeezed lemon juice, plus more to taste
  • 1/3 cup tahini, well stirred
  • 1 pinch cayenne pepper
  • 3 Tbs. water, room temp
  • Nutritional yeast (optional)
  • 1 handful finely chopped herbs, toasted seeds, and/or crushed nuts to serve (optional)


Heat oven to 450°. 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.

Remove the peppers to a zip-lock bag, and seal. Let steam 20 minutes or until you can easily peel the charred skin off of the peppers. Check to see if the cauliflower is tender enough that you can squash a floret easily with the tines of a fork. If not, roast 10 to 20 minutes more. Let cool for a few minutes.

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. Add nutritional yeast to taste, if desired.

To serve, transfer to a bowl and make a dramatic swirl pattern on top. Drizzle with your favorite toppings. (Store for up to a week, covered, in the refrigerator.)

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