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Snack recipe · from the recipe book

Roasted Pepper and Cauliflower Spread with Crudités

A silky, sweet-smoky spread of oven-roasted red peppers and cauliflower blended with almonds and cumin, scooped up with crisp raw vegetables.

Roasted Pepper and Cauliflower Spread with Crudités

Ingredients

  • 2 medium240 gRed bell pepperseeded and cut into wide strips
  • ½ medium head300 gCauliflowercut into small florets
  • 3 cloves9 gGarlicpeeled
  • 1½ tbsp20 gOlive oildivided
  • ¼ cup whole40 gAlmonds
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • 1 tbsp15 gLemon juice
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1 tbsp chopped4 gFresh parsleychopped
  • 3½ medium200 gCarrotscut into sticks
  • 2⅓ cups sliced250 gCucumbercut into spears
  • 2 cups120 gSnow peastrimmed

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the bell pepper, cauliflower and garlic with half of the olive oil and the cumin, then spread them on the pan.
  3. Roast for 25 to 30 minutes, turning once, until the cauliflower is golden and the pepper skins blister; add the almonds to a corner of the pan for the last 6 minutes to toast.
  4. Let the roasted vegetables and almonds cool for about 10 minutes.
  5. Grind the almonds in a food processor until fine, then add the roasted bell pepper, cauliflower and garlic with the lemon juice, smoked paprika, salt and black pepper.
  6. Blend until smooth, drizzling in the remaining half of the olive oil; let it cool to room temperature.
  7. Spoon the spread into a bowl and sprinkle with the parsley.
  8. Serve with the carrot, cucumber and snow peas for dipping.

Contains: Tree nuts.

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

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