Roasted Cauliflower-White Bean Spread with Lemon Zest

If you have a food processor or blender, you have everything you need to make probably 1/2 the recipes I ever attempt. Here is a new one I tried because I had a head of cauliflower sitting in my fridge that I really needed to use before it started looking a little strange. I am not a big fan of the vegetable when it's raw, but roasting it makes all the difference. This spread is great on melba toast, crackers, or a baguette. And SO healthy!!

Roasted Caluflower-White Bean Spread with Lemon Zest

Ingredients:

Before pureeing

For the roasted cauliflower:

-2 cups cauliflower florets

-1 tablespoon olive oil

-1 teaspoon salt

-1/2 teaspoon freshly cracked pepper

-1/2 teaspoon paprika

-1/2 teaspoon garlic powder

-1 teaspoon parsley

For the rest:
-1 can of white beans, drained and rinsed

-1 medium garlic clove

-2 tablespoons tahini

-1 tablespoon olive oil

-4 teaspoons lemon zest

-3 teaspoons lemon juice

-2 teaspoons fresh thyme

-salt and pepper

Method:

Heat oven to 400F. Combine cauliflower florets with oil and spices in a bowl and mix with your hands til coated, then spread out evenly onto a baking sheet. Roast in the oven for 20-25 minutes, until a bit browned.

Meanwhile, put garlic clove into food processor to chop it up a bit. Then add all other ingredients into your food processor. Add in the florets and process until very well combined. Taste to see if it needs more salt, zest, or lemon juice and season to taste.

Don't all those ingredients look delicious?!