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Snack recipe · from the recipe book

Roasted Cauliflower Garlic Herb Spread

Nutty roasted cauliflower and sweet roasted garlic blend with ricotta, parsley and dill into a silky, savory spread for cool, crisp cucumber and carrot sticks.

Roasted Cauliflower Garlic Herb Spread

Ingredients

  • 4¼ cups florets450 gCauliflowercut into small florets
  • 5 cloves15 gGarlicpeeled whole cloves
  • 1½ tbsp20 gOlive oil
  • ½ cup120 gPart-skim ricotta
  • 1 tbsp15 gLemon juice
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ½ cup sprigs4 gFresh dillchopped
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1 medium (8 in.)300 gCucumbercut into spears
  • 4 medium240 gCarrotscut into sticks

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the cauliflower and garlic with half of the olive oil on the pan and spread them in one layer.
  3. Roast for 25 to 30 minutes, stirring once, until the cauliflower is tender and well browned and the garlic is soft.
  4. Let the cauliflower and garlic cool for 10 minutes.
  5. Put the roasted cauliflower and garlic in a food processor with the ricotta, lemon juice, salt and black pepper, and blend until smooth.
  6. Add the parsley and dill and pulse a few times to fleck the spread with green.
  7. Spoon the spread into a bowl and drizzle with the remaining half of the olive oil.
  8. While the vegetables roast, cut the cucumber into spears and the carrot into sticks, then serve them alongside the spread for dipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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