Roasted Cauliflower Dip

Ingredients

• 300g (½ small head) cauliflower, broken into florets
• 3 tbsp olive oil
• 3 cloves garlic, peeled
• 2 tbsp lemon juice
• Pepper
• 1 tbsp rosemary, finely chopped
• Cucumber and celery batons, to serve

Methods

1. Preheat oven to 200°C.
2. Toss cauliflower florets in 2 tbsp of the olive oil and spread on baking tray. Sprinkle over chopped rosemary.
3. Place garlic cloves in foil and wrap to make a parcel. Add to cauliflower tray.
4. Roast cauliflower and garlic parcel for 30 minutes. Remove from the oven and unwrap the garlic.
5. Place both in a food processor and add the lemon juice and freshly ground pepper. Process to a smooth purée with the remaining tbsp of olive oil.
6. Taste and add extra pepper or lemon juice if desired. Serve with cucumber and celery batons. Enjoy!

Recipe adapted from Taylor & Holmes. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.