head of cauliflower, trimmed and broken into bite-sized pieces
tablespoon olive oil, divided
can (15.5 oz.) Great Northern beans (or any white bean), rinsed and drained
teaspoon black pepper
Extra olive oil for drizzling
Preheat oven to 375°F. In a large bowl, toss the cauliflower pieces with 2 tbsp. olive oil until evenly coated. Spread the cauliflower out on a large aluminum foil covered baking sheet. Bake for 30 minutes, stirring once halfway.
When the cauliflower is done baking, transfer it to a food processor. Add beans, garlic, lemon juice, thyme, sea salt and black pepper. Pulse until combined.
Remove and serve drizzled with extra olive oil and extra thyme.
Move over, grocery store veggie tray - here's the ultimate crudité platter for any party! Full of sweet & savory components, it's a delicious appetizer.
I love a good crudité platter. I feel like they get a bad rap because the grocery store versions with the sad celery, raw cauliflower, and grubby carrots are never the most exciting appetizer at a party, but this board fixes that by being bright, fun, and delicious! It’s a yummy mix of fresh things, salty/savory bites, and even a sweet element from the delectable Tart Cherry Thyme Compound Butter.
Each little recipe is made up of super simple combinations of creative ingredients that, together, make a really unique crudité platter! I brought this board to my family’s Father’s Day gathering a few weeks ago, and it got gobbled up in minutes.
This recipe comes from the gorgeous book Platters and Boards by Shelly Westerhausen of the blog Vegetarian Ventures. It’s filled with recipes to create fun, beautiful, yet very doable spreads for any occasion. There’s everything from a Beach Board, to a Holiday Hosting Spread, to a Lazy Sunday Brunch Board.
What I love most is the part where Shelly talks about how a board can be blank canvas for your creativity… or your leftovers. “It’s a great way to use up whatever vegetables, cheeses, jams, or meats you have hanging around your refrigerator, or use it as an opportunity to try new foods. Take a trip to that new cheese shop you’ve been meaning to visit or spend some time in the bulk section of your grocery store.”
The best crudité boards include a mix of these components:
I served my board with baguette, but any carb, like good crackers or pita chips, or a mix of crackers and bread, is the perfect finishing touch.
While I’m obsessed with this veggie crudité, you can easily change out the components in each category. Here are some suggestions:
Try one of these favorite appetizer recipes next:
For more appetizer ideas, check out this post with 50 easy appetizers.
There’s an old proverb: “Necessity is the mother of invention.” And that saying holds true for this wonderful White Bean Dip! A few weeks ago, we made some Boston Baked Beans and since then, we’ve had a bag of dry navy beans in our kitchen cabinet. Not wanting to see perfectly good navy beans go to waste, my husband Jack decided to create this easy and delicious white bean dip recipe that is creamy and full of fresh flavors!
Navy beans are small, pea-sized beans that are creamy white in color and high in fiber. They are mild-flavored beans that are dense and smooth and perfect for making dips and purees.
To make this white bean dip, soak the beans for 24 hours and then cook them until tender with bay leaves and thyme for added flavor. Next, place the cooked beans in a food processor with some garlic, lemon juice and lemon zest, capers, and fresh herbs. Puree with a bit of the cooking liquid drizzle the top with some olive oil and some sprigs of fresh thyme – and you’ve got a fabulous dip that’s delicious spread on toasted baguettes or on crackers!
I have somehow made it to 33 years old without ever eating hummus. Okay– I have a pretty good excuse: I am allergic to chickpeas (little known fact: peanuts (my most severe allergy) are actually in the same family as soybeans, lentils, and peas, not tree nuts like walnuts and almonds).
I have watched people dip veggies in hummus in delight, spread it on sandwiches, and eat it off spoons, and always wished that was something I could try. It has always seemed like such a great high protein snack option.
And I found out last week just how great it really is.
I can see a lot of variations coming out of this recipe– a basil pesto white bean? Roasted red pepper? I think the possibilities are endless.
If you’re trying to amp up your veggie intake– take a container of this and a huge bag of raw veggies in your lunch. I guarantee that bag will be empty before you come home.
This recipe is inspired by a recipe posted on The Kitchn a few weeks ago for Cauliflower Hummus. I am a huge fan of all things cauliflower. If you are too, have you tried my Thai Ginger Fried “Rice,” or Apple Sage Chicken Meatloaf with Cauliflower Mash? I am also a huge fan of cauliflower pizza crusts– I have never posted a recipe for one, but will as soon as I perfect a cheese-less cauliflower crust.
Crackers are always a winning go-to with dips, but I often serve this dip with veggies instead. My favorites are red pepper, broccoli, snap peas, radishes, cherry tomatoes, and cucumber slices.
Keeping this dip made in the fridge is handy for more than just snack time. Because it packs well, you can easily turn it into lunch. I like to use lunch containers with separated areas so the dip stays in one place. Here are a few ideas:
Or you can spread it onto a sandwich or turn it into a lettuce wrap. Both are delicious!
1. Whipped Ricotta with Herbs Beat 1 1/2 cups whole-milk ricotta and 3 tablespoons heavy cream with a mixer on medium-high speed until fluffy, 1 to 2 minutes. Beat in 1/2 teaspoon kosher salt and 1/4 teaspoon red pepper flakes. Drizzle with olive oil and top with 1/3 cup chopped mixed herbs (such as dill, parsley, chives and/or basil). Sprinkle with flaky salt.
Whipped Ricotta with Garlic Tomatoes (No.2)
Whipped Ricotta with Garlic Tomatoes (No.2)
2. Whipped Ricotta with Garlic Tomatoes Cook 1 cup cherry tomatoes and 3 smashed garlic cloves in 1/4 cup olive oil over medium-low heat, stirring occasionally, until very soft, about 35 minutes let cool. Make Whipped Ricotta with Herbs (No. 1), replacing the herbs with the tomato mixture.
3. Goat Cheese with Sun-Dried Tomatoes Beat 8 ounces softened goat cheese, 1/3 cup heavy cream, 1 tablespoon oil from a jar of sun-dried tomatoes and 1/2 teaspoon each kosher salt and pepper with a mixer on medium speed until fluffy. Stir in 1/4 cup chopped sun-dried tomatoes (drained) and 2 tablespoons chopped chives.
4. Parmesan-Artichoke Dip Puree two 14-ounce cans artichoke hearts (drained) in a food processor with 1/2 cup each parmesan and olive oil, 1 small garlic clove and 2 teaspoons lemon juice until smooth.
5. Lemon-Thyme Olive Oil Combine 1/2 cup olive oil, 2 teaspoons each flaky salt and lemon juice and 1/2 teaspoon each lemon zest and chopped lemon thyme.
6. Parmesan-Anchovy Vinaigrette Chop 2 anchovies with 1 garlic clove sprinkle with 1/4 teaspoon kosher salt, then mash with the flat side of the knife to form a paste. Whisk with 3 tablespoons red wine vinegar, 1 tablespoon each Dijon mustard and finely chopped parsley and a pinch each of salt and pepper, then slowly whisk in 1/2 cup olive oil. Stir in 1/2 cup parmesan.
7. Fennel Bagna Cauda Cook 20 anchovies in 3/4 cup olive oil in a small skillet over low heat until dissolved, 5 minutes. Bring 3/4 cup milk to a simmer in a small saucepan add the cloves from 1 head garlic (peeled and smashed) and 1/2 cup finely chopped fennel and cook until tender, 20 minutes. Mash the garlic and fennel into the milk, then whisk in the anchovy oil, 2 tablespoons chopped fennel fronds and 1 teaspoon fennel pollen. Serve warm.
8. White Pizza Dip Mix 4 ounces softened cream cheese with 3 grated garlic cloves, 2 cups shredded mozzarella, 1 cup whole-milk ricotta and 1/2 teaspoon each dried oregano and red pepper flakes. Transfer to a baking dish and bake at 350 degrees F until lightly browned, about 35 minutes. Top with more oregano and chopped parsley.
9. White Pizza–Spinach Dip Cook 3 minced garlic cloves in 2 tablespoons olive oil in a large skillet over medium heat, 30 seconds. Add 8 cups baby spinach and cook until wilted, about 2 minutes. Let cool, then finely chop. Make White Pizza Dip (No. 8), omitting the garlic stir in the spinach before baking.
10. Creamy Vegetable Dip Pulse 1 chopped carrot, 1 chopped celery stalk and 1/4 chopped red bell pepper in a food processor until finely chopped. Add 8 ounces softened cream cheese, 1/4 cup sour cream, 2 tablespoons chopped chives and 1/4 teaspoon each onion powder and garlic powder and pulse until smooth season with salt and pepper.
11. Turmeric Aioli Whisk 1 cup mayonnaise with 2 minced garlic cloves, 1 tablespoon each lemon juice and grated fresh turmeric and a pinch of cayenne season with salt.
12. Beet-Tahini Dip Puree 1 pound peeled cooked beets in a food processor with 1/2 cup olive oil, 1/4 cup each tahini and ice, 3 tablespoons lemon juice and 2 teaspoons white wine vinegar season with salt. Sprinkle with crumbled feta.
13. Thai Coconut Curry Hummus Puree two 15-ounce cans chickpeas (drained and rinsed) in a food processor with 3/4 cup unsweetened coconut milk, 3 tablespoons red curry paste, the juice of 1 to 2 limes, 2 teaspoons kosher salt and a pinch of cayenne until smooth season with more salt.
Purple Cauliflower Hummus (No. 14)
Purple Cauliflower Hummus (No. 14)
14. Purple Cauliflower Hummus Combine 1 large head purple cauliflower (cut into florets) with 1/4 cup water in a microwave-safe bowl. Cover and microwave until tender, 6 to 8 minutes drain and let cool. Puree in a food processor with 1/3 cup tahini, 1/4 cup each olive oil and lemon juice, 1 grated garlic clove and 1/2 teaspoon ground cumin season with salt. Drizzle with more olive oil and sprinkle with cilantro.
15. Fresh Salsa Combine 6 finely chopped plum tomatoes, 1/2 finely diced red onion, 1/4 cup chopped cilantro, 2 minced garlic cloves, 1 minced jalapeno (seeded), the juice of 2 limes, 1 tablespoon olive oil and 2 teaspoons kosher salt.
16. Creamy Salsa Make Fresh Salsa (No. 15) seed the tomatoes before chopping. Let the salsa stand 30 minutes, then drain, reserving the juices. Whisk 8 ounces softened cream cheese until creamy, then add the salsa and whisk until smooth, thinning with the reserved juices as needed. Top with cilantro.
17. Creamy Spinach Dip Cook 1 sliced small shallot in butter in a large nonstick skillet over medium-high heat until tender, 4 minutes. Add 4 cups baby spinach and cook until wilted and dry, 2 minutes. Let cool, then squeeze dry and finely chop. Mix with one 5-ounce package garlic-and-herb cheese spread (such as Boursin) and 1/4 cup half-and-half season with salt and pepper.
18. Cilantro-Mint Yogurt Puree 1 cup plain Greek yogurt in a food processor with 1/3 cup sour cream, 1/2 cup each fresh cilantro and mint, 1 chopped jalapeno, 1 chopped small garlic clove, 1 1/2 teaspoons lime juice, 1 teaspoon each mango chutney and chopped ginger and 1/4 teaspoon ground cumin season with salt and pepper.
19. Spicy Mexican Corn Dip Combine 1 1/4 cups thawed frozen fire-roasted corn, 1/2 cup each mayonnaise and Mexican crema, 1 minced red jalapeno (seeded), 1/4 cup chopped cilantro and the zest and juice of 1 lime season with salt and pepper.
20. Avocado-Peppadew Relish Soak 1/4 finely chopped red onion in ice water, 10 minutes drain and pat dry. Mix with one 14-ounce jar finely chopped mild Peppadew peppers (drained), 2 chopped avocados, 2 tablespoons chopped cilantro and the juice of 1/2 lime season with salt and pepper.
21. Chunky Guacamole Pile 1/4 cup chopped white onion, 1 chopped serrano chile, 3/4 cup fresh cilantro and a big pinch of kosher salt on a cutting board. Chop, then mash into a paste with the flat side of the knife. Mix with 3 diced avocados in a bowl and mash with a wooden spoon. Stir in 1 diced tomato and season with salt.
22. Crab Guacamole Puree 1 avocado in a food processor with 1/2 cup fresh cilantro, 1 minced small jalapeno, 3 tablespoons each sour cream and lime juice, 1/2 teaspoon each lime zest and ground coriander and 2 tablespoons water. Stir in 8 ounces jumbo lump crab (picked over) season with salt. Top with more crab.
23. White Bean Chimichurri Dip Cook 5 sliced garlic cloves in 1/2 cup olive oil in a small skillet until softened, 2 minutes let cool. Puree the garlic and oil in a food processor with two 15-ounce cans white beans (drained and rinsed), 1/2 cup each chopped cilantro, chives and parsley, 1/4 cup fresh oregano and 3 tablespoons white wine vinegar season with salt.
24. Cuban Black Bean Dip Cook 3 minced garlic cloves, 1 teaspoon finely chopped oregano and 1/2 teaspoon each red pepper flakes, ground cumin and kosher salt in 1/4 cup olive oil in a small skillet over medium heat until sizzling, 1 minute. Lightly mash two 15-ounce cans black beans (drained and rinsed) with the garlic oil, then add 2 tablespoons each orange and lemon juice and mash until creamy. Stir in 2 tablespoons each chopped parsley and cilantro.
25. Corn and Bean Dip Saute 1 1/2 cups frozen fire-roasted corn and 1 chopped shallot in olive oil over medium-high heat until softened, 5 minutes. Puree in a food processor with one 15-ounce can cannellini beans (drained), 1/4 cup buttermilk, 1 tablespoon olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Season with hot sauce.
26. Garlic Potato Dip Cook 2 chopped peeled medium russet potatoes in simmering water with 6 garlic cloves until tender, about 10 minutes. Drain and puree in a food processor with 1/2 cup olive oil and 2 teaspoons white wine vinegar. With the machine running, slowly add 1/2 cup water. Season with salt and pepper. Top with chives.
27. Loaded Garlic Potato Dip Make Garlic Potato Dip (No. 26), replacing the vinegar with 1/2 cup sour cream. Stir in 4 crumbled cooked bacon slices, 1/2 cup finely shredded cheddar and 3 tablespoons chives.
28. Sausage and Cheese Dip Brown 12 ounces mild Italian sausage (casings removed) in vegetable oil in a 10-inch cast-iron skillet over medium-high heat, breaking up the meat, until cooked through, about 5 minutes. Add 1/2 small diced onion and cook until tender, 4 minutes. Whisk in 8 ounces cubed processed cheese (such as Velveeta), 4 ounces softened cream cheese and 3/4 cup milk until smooth. Stir in 1 teaspoon each Worcestershire sauce and Dijon mustard season with salt.
29. Queso with Chorizo Make Sausage and Cheese Dip (No. 28), replacing the Italian sausage with fresh chorizo and the Worcestershire sauce and Dijon mustard with 1/2 cup medium salsa. Top with sliced scallions and cilantro.
30. Bacon and Mushroom Dip Cook 4 slices bacon in a large nonstick skillet over medium heat, turning, until crisp, 5 to 7 minutes. Remove to a paper towel–lined plate let cool, then finely chop. Add 1 pound sliced mushrooms and 3 sliced garlic cloves to the skillet and cook until softened, about 10 minutes transfer to a blender and puree with 1/2 cup toasted walnuts and 1/4 cup each parmesan and olive oil. Stir in all but 1 tablespoon of the chopped bacon and season with salt and pepper. Sprinkle with the reserved bacon and chopped parsley.
31. Buffalo Blue Cheese Dip Whisk 1 cup sour cream with 4 ounces softened cream cheese until smooth. Stir in 1/2 cup crumbled blue cheese, 3 tablespoons Buffalo wing sauce and 2 tablespoons chopped chives season with salt and pepper.
32. Honey Mustard Dip Whisk 1 cup mayonnaise with 6 tablespoons honey, 1/4 cup yellow mustard, 2 tablespoons Dijon mustard and 1 tablespoon lemon juice.
Horseradish Pub Cheese (No. 33)
Horseradish Pub Cheese (No. 33)
33. Horseradish Pub Cheese Pulse 2 cups shredded sharp cheddar in a food processor with 4 ounces softened cream cheese, 1/4 cup each sour cream and drained horseradish, 1 tablespoon water, 2 teaspoons each Dijon mustard and white wine vinegar, 1/2 teaspoon kosher salt and a few grinds of pepper. Top with sliced scallions.
34. Everything Dip with Lox Puree 6 ounces sour cream and 4 ounces softened cream cheese in a food processor until smooth. Stir in 4 ounces chopped lox, 1 tablespoon chopped capers and 2 teaspoons everything seasoning.
35. Miso Ranch Dip Whisk 1 cup mayonnaise with 1/3 cup buttermilk, 3 tablespoons white miso paste, 1 grated garlic clove, 2 tablespoons lemon juice and 1 teaspoon Dijon mustard. Stir in 1/4 cup each chopped parsley and chives season with salt and pepper.
36. Roasted Garlic Dip Cut the top off 3 heads garlic to expose the cloves put on a sheet of foil. Drizzle with olive oil and season with salt and pepper wrap in the foil. Roast at 350 degrees F until very soft, about 1 hour. Let cool squeeze out the garlic into a food processor and puree with 4 teaspoons white wine vinegar, 1 tablespoon Dijon mustard and 1 peeled soft-boiled egg. With the machine running, slowly add 1/4 cup olive oil. Season with salt and pepper.
37. Roasted Garlic-Eggplant Dip Place 3 unpeeled garlic cloves on a sheet of foil drizzle with olive oil and wrap in the foil. Roast 2 large eggplants on a foil-lined baking sheet at 350 degrees F, along with the garlic packet, until softened, about 1 hour. Let cool. Cook 1 diced large onion in 2 tablespoons olive oil in a medium skillet over medium heat until golden brown, about 10 minutes. Add 2 teaspoons ground coriander cook 1 more minute, then let cool. Halve the eggplant and scoop the flesh into a food processor squeeze in the garlic and puree until smooth. Add the onion and 1/2 cup plain Greek yogurt and pulse until smooth season with salt. Sprinkle with cilantro.
38. Miso Eggplant Dip Grill or broil 2 large eggplants, turning occasionally, until charred and softened, 12 to 15 minutes. Let cool, then halve, scoop out the flesh and puree in a food processor with 2 tablespoons each white miso paste, mayonnaise and rice vinegar and 1 teaspoon each sambal oelek and kosher salt. Sprinkle with togarashi (Japanese spice mix), nori (seaweed) and sliced scallions.
39. Spring Onion Rémoulade Toss 1 bunch trimmed spring onions with 1 tablespoon olive oil on a baking sheet. Broil until tender and charred, about 4 minutes. Let cool, then finely chop. Whisk with 3/4 cup mayonnaise, 3 tablespoons buttermilk, 2 tablespoons each grainy mustard and lemon juice, 1 tablespoon champagne vinegar and 2 teaspoons chopped lemon thyme season with salt and pepper.
Caramelized Onion-Fennel Dip (No. 40)
Caramelized Onion-Fennel Dip (No. 40)
40. Caramelized Onion-Fennel Dip Cook 1 chopped sweet onion and 1 chopped fennel bulb in 2 tablespoons each butter and olive oil in a large skillet over medium heat, stirring occasionally, until lightly caramelized, about 30 minutes. Stir in 1/2 teaspoon chopped thyme season with salt and pepper. Let cool, then mix with 1 cup sour cream, 1 tablespoon milk and 1 teaspoon white balsamic vinegar season with salt and pepper.
41. Loaded Tzatziki Soak 1/4 cup finely chopped red onion in ice water, 10 minutes drain and pat dry. Mix with 1 cup plain Greek yogurt, 1/2 grated Persian cucumber, 1/2 grated garlic clove, 1 1/2 tablespoons each chopped dill and mint, 1/4 cup chopped kalamata olives, 1 teaspoon red wine vinegar and a pinch of red pepper flakes season with salt and pepper. Drizzle with olive oil and sprinkle with more red pepper flakes.
42. Pea and Tofu Dip Puree 1 1/2 cups thawed frozen peas in a food processor with 4 ounces silken tofu, 1 teaspoon each white miso paste, soy sauce and toasted sesame oil and 1/2 teaspoon each rice vinegar, Sriracha and grated ginger. Season with salt. Sprinkle with toasted sesame seeds.
43. Watercress Dip Pulse 1 chopped bunch watercress (3 cups) in a food processor with 1 chopped scallion, the zest of 1/2 lemon, 1 tablespoon olive oil and 1/2 teaspoon kosher salt until finely chopped. Mix with 1 cup creme fraiche and the juice of 1/2 lemon season with salt and pepper.
44. Creamy Butternut Squash Dip Roast 1 halved and seeded 2-pound butternut squash, cut sides down, on a parchment-lined baking sheet at 425 degrees F until very tender, about 1 hour. Let cool, then scoop out the flesh and puree in a food processor with 1/4 cup each tahini and plain yogurt, 1 minced garlic clove, 1 teaspoon kosher salt and 1/8 teaspoon cinnamon.
45. Lentil Labneh Puree one 15-ounce can lentils (drained) in a food processor with 1/2 cup each labneh and chopped cilantro, 2 tablespoons olive oil, 1 grated garlic clove, the juice of 1/2 lemon, 1 teaspoon each Aleppo pepper, za’atar and kosher salt and 1/2 teaspoon ground cumin. Drizzle with olive oil and sprinkle with more Aleppo pepper and za’atar.
46. Curried Red Lentil and Carrot Dip Cook 12 ounces sliced carrots and 1/2 cup dried red lentils in salted boiling water until softened, 10 minutes drain. Cook 1 teaspoon each Madras curry powder and chopped garlic and ginger in 3 tablespoons vegetable oil in a small skillet over medium heat until sizzling, 30 seconds. Puree the spiced oil, carrots and lentils in a food processor with 1/4 cup fresh cilantro, 2 teaspoons lime juice and 2 pinches each cayenne and garam masala season with salt.
47. Walnut–Roasted Red Pepper Dip Broil 2 red bell peppers and 1 red jalapeno on a baking sheet, turning occasionally, until charred, 10 to 15 minutes. Let cool, then remove the charred skins, stems and seeds. Pulse in a food processor with 1/2 cup toasted walnuts, 1 garlic clove, 1 tablespoon each pomegranate molasses and sherry vinegar and 1/2 teaspoon each ground cumin, smoked paprika and kosher salt until chunky. With the machine running, slowly add 1/4 cup olive oil. Season with salt.
48. Calabrian Chile Dip Puree 6 jarred roasted red peppers (drained) in a blender with 1/4 cup toasted pine nuts, 1 large garlic clove, 2 tablespoons white wine vinegar, 1 tablespoon chopped Calabrian chiles and a pinch each of kosher salt and pepper until smooth. With the machine running, slowly add 1/3 cup olive oil. Stir in 1/2 teaspoon dried oregano and season with salt.
49. Smoky Pimiento Dip Pour boiling water over 1 cup raw cashews let stand 45 minutes, then drain. Puree in a blender with 2/3 cup cold water, 1 small garlic clove, 4 teaspoons lemon juice, 1 teaspoon each mustard powder and kosher salt and 1/4 teaspoon chipotle chile powder, thinning with more water as needed. Add 1/4 cup each chopped pimientos (drained) and chopped scallion greens and pulse to combine season with salt and pepper.
If you have never tried making your own bean dip or hummus at home, now is the time to give it a try. The weather is warming up and summer picnics are on the rise. A big bowl of this Roasted Garlic & Herb White Bean Dip served with fresh seasonal veggies is just the appetizer that you need to keep your friends coming back for more. The fact that it is incredibly simple to make is only a bonus.
Let’s start with the roasted garlic.
Making roasted garlic is not difficult and I have a few tips that will give you delicious, caramelized results every time.
1. Cut the stem ends off the heads of garlic to expose the top of each garlic clove
2. Place garlic heads cut-side-up onto a piece of parchment paper
3. Drizzle garlic heads with olive oil
4. Sprinkle with salt, pepper, and herbs
5. Wrap up head of garlic with parchment paper and one layer of foil to keep bundle together
6. Roast at 400°F for about 30-45 minutes
7. Garlic is done when it becomes fragrant, golden, and soft
That’s all it takes! This Roasted Garlic & Herb White Bean Dip calls for one head of roasted garlic, but whenever I am roasting garlic, I typically roast a few heads and keep the extras on hand for future meals.
Besides this Roasted Garlic & Herb White Bean Dip, I love adding roasted garlic to my mashed potatoes or cauliflower. I even spread a few cloves onto some whole grain toast for the ultimate garlic bread. Roasting garlic brings out its natural sweetness and cuts down on the spicy bite of fresh garlic, replacing it with a milder flavor.
Garlic has many nutritional benefits and you may have seen garlic supplements in the vitamin aisle for just this reason. Garlic is full of antioxidants, can help improve cholesterol levels, and is even thought to combat the common cold. Increasing the garlic in recipes is a simple and delicious way to reap its health benefits.
The roasted garlic in this white bean dip provides an enormous amount of flavor. I used organic canned cannellini beans that I rinsed and drained. If you would like to use dried beans that you cooked yourself, that is a great option as well.
The beans and roasted garlic get pulsed in a food processor with a bit of extra virgin olive oil, fresh lemon juice, salt, pepper, and a few fresh herbs such as thyme, rosemary and sage making this recipe incredibly quick and with a beautifully short ingredient list.
When serving your Roasted Garlic & Herb White Bean Dip look for fresh seasonal vegetables and a bit of toasted baguette. I love radishes this time of year as well as blanched fresh green beens. They both make for great dippers.
Try toasting up some whole grain baguette for the bread lovers at your party or whip up a batch of these Super Seed Crackers for a gluten-free option.
I came up with this dish one day when I hadn’t been shopping and did a fridge forage, but had a few things languishing in the fridge, like a splash of white wine, half a cauliflower, some anchovies and preserved lemon. I also used some seedless white grapes to add a bit of sweetness to the rich, anchovy and preserved lemon sauce, but you could easily use golden sultanas. This is good with orecchiette, but any small, dried pasta will work.
While you’re making the lemons make sure you push down on them in the jar to get as many slices as you can in.
Photograph: Dan Jones/The Guardian
½ head of cauliflower, washed, dried and cut into florets
Extra-virgin olive oil
A pinch of red chilli flakes
Salt and black pepper
1 shallot, peeled and finely chopped
1 garlic clove, crushed
6 slices of preserved lemon, flesh and white rind removed, finely chopped
6 salt-packed anchovies, washed, filleted and chopped
20ml dry white wine
A handful of seedless white grapes, quartered (or golden sultanas)
200g orecchiette or Messicani pasta
2 tbsp double cream
1 tbsp lemon juice
1 tbsp flat-leaf parsley, finely chopped
Parmesan, to serve
A handful of toasted hazelnuts, roughly chopped
Extra virgin olive oil, to drizzle
1 Set the oven to 180C/350F/gas mark 4. Toss the cauliflower in 1 tbsp olive oil with the chilli flakes and a pinch of salt. Roast for 15 minutes until it starts to turn golden and smell nutty. Take out of the oven and set aside.
2 Meanwhile, fry the shallot and garlic over a medium heat for 4 minutes, or until the shallot is softening. Add the lemon. Stir in the anchovies until dissolved. Add the wine. Cook until it has almost evaporated. Add 250ml water and the grapes or sultanas. Reduce by half.
3 Meanwhile, cook the pasta for 5–8 minutes in plenty of salted boiling water until al dente. Drain immediately.
4 Add the cream, roasted cauliflower and pasta. Toss to coat. Season with lemon juice, salt and pepper. Stir through the parsley. Serve with the chopped hazelnuts, parmesan, and a drizzle of olive oil on top.