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Snack recipe · from the recipe book

Roasted Cauliflower White Bean Spread

A silky, mellow spread of oven-roasted cauliflower and cannellini beans with a hint of lemon and garlic, scooped up with crisp cucumber and carrot sticks.

Roasted Cauliflower White Bean Spread

Ingredients

  • 3¾ cups florets400 gCauliflowercut into small florets
  • 3 cloves9 gGarlicpeeled whole cloves
  • 2 tbsp27 gOlive oildivided
  • 1 cup180 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1½ tbsp20 gLemon juice
  • 2½ tbsp40 gWater
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 1½ tbsp chopped5 gFresh parsleychopped
  • 1 medium (8 in.)300 gCucumbercut into sticks
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Toss the cauliflower and garlic with two-thirds of the olive oil and half of the salt, then spread them on the baking sheet.
  3. Roast for 25 to 30 minutes, stirring once, until the cauliflower is tender and golden at the edges; cool for 10 minutes.
  4. While the cauliflower roasts, cut the cucumber and carrot into sticks and chill them.
  5. Put the roasted cauliflower and garlic in a food processor with the beans, lemon juice, water, the remaining half of the salt and the black pepper; blend until very smooth, scraping down the sides.
  6. Spoon the spread into a bowl, drizzle with the remaining one-third of the olive oil and scatter the parsley over the top.
  7. Serve with the cucumber and carrot sticks for dipping.

Allergens: none of the nine major allergens in the ingredients as written.

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

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