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Snack recipe · from the recipe book

Roasted Garlic Cauliflower Herb Spread with Peppers

A silky, nutty spread of roasted cauliflower and mellow roasted garlic, brightened with fresh dill, parsley and lemon, scooped up with crisp, sweet pepper strips.

Roasted Garlic Cauliflower Herb Spread with Peppers

Ingredients

  • 4⅔ cups florets500 gCauliflowercut into florets
  • 6 cloves18 gGarliccloves left whole and unpeeled
  • 2 tbsp27 gOlive oildivided
  • 1 cup179 gWhite beans, canned, drained and rinsed
  • ½ cup120 gPart-skim ricotta
  • 1½ tbsp20 gLemon juice
  • 3 tbsp chopped12 gFresh parsleychopped
  • ½ cup sprigs5 gFresh dillchopped
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 medium238 gRed bell peppercut into strips
  • 1 medium119 gGreen bell peppercut into strips

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Wrap the unpeeled garlic cloves in a small piece of foil with one teaspoon of the olive oil.
  3. Toss the cauliflower with half of the remaining olive oil on the baking sheet, set the garlic packet beside it, and roast 25 to 30 minutes, turning the cauliflower once, until golden and tender.
  4. While it roasts, cut the red bell pepper and the green bell pepper into strips and chill them.
  5. Let the cauliflower and garlic cool 10 minutes, then squeeze the soft garlic out of its skins.
  6. In a food processor, blend the cauliflower, roasted garlic, white beans, ricotta, lemon juice, salt and black pepper until smooth, scraping down the sides.
  7. Pulse in the parsley and dill until flecked through.
  8. Spoon the spread into a bowl, drizzle with the last of the olive oil, and serve with the red bell pepper and green bell pepper strips.

Contains: Milk.

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

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