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Cauliflower Hazelnut Dip

Roasted cauliflower, toasty hazelnuts, and creamy white beans come together in this versatile puree. Serve as a dip or spread on toast.

  • Total Time40 Minutes
  • Yield
    8 servings
  • DifficultySimple
Cauliflower Hazelnut Dip

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Submitted by

Vitamix

Ingredients

  • ½ 227 g cauliflower, cut into florets
  • 1 medium 70 g shallot, peeled, halved
  • 1 Tablespoon avocado oil
  • 4 garlic cloves, peeled
  • ½ cup 60 g hazelnuts, toasted, peeled
  • 1 250 g white beans, drained, rinsed
  • ¼ cup 60 ml extra virgin olive oil
  • 3 Tablespoons 45 ml fresh lemon juice
  • ½ teaspoon kosher salt, optional
  • ½ 227 g cauliflower, cut into florets
  • 1 medium 70 g shallot, peeled, halved
  • 1 Tablespoon avocado oil
  • 4 garlic cloves, peeled
  • ½ cup 60 g hazelnuts, toasted, peeled
  • 1 250 g white beans, drained, rinsed
  • ¼ cup 60 ml extra virgin olive oil
  • 3 Tablespoons 45 ml fresh lemon juice
  • ½ teaspoon kosher salt, optional
  • ½ 227 g cauliflower, cut into florets
  • 1 medium 70 g shallot, peeled, halved
  • 1 Tablespoon avocado oil
  • 4 garlic cloves, peeled
  • ½ cup 60 g hazelnuts, toasted, peeled
  • 1 250 g white beans, drained, rinsed
  • ¼ cup 60 ml extra virgin olive oil
  • 3 Tablespoons 45 ml fresh lemon juice
  • ½ teaspoon kosher salt, optional

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Directions

    1. Preheat oven to 375°F (190°C).
    2. Toss cauliflower florets, shallot, with oil to coat. Place on a baking tray and roast in preheated oven for 15 minutes or until cauliflower starts to brown.Add garlic cloves to tray and roast for 10 more minutes.
    3. Place all ingredients into the Vitamix container and secure the lid.
    4. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
    1. Preheat oven to 375°F (190°C).
    2. Toss cauliflower florets, shallot, with oil to coat. Place on a baking tray and roast in preheated oven for 15 minutes or until cauliflower starts to brown.Add garlic cloves to tray and roast for 10 more minutes.
    3. Place all ingredients into the Vitamix container and secure the lid.
    4. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
    1. Preheat oven to 375°F (190°C).
    2. Toss cauliflower florets, shallot, with oil to coat. Place on a baking tray and roast in preheated oven for 15 minutes or until cauliflower starts to brown.Add garlic cloves to tray and roast for 10 more minutes.
    3. Place all ingredients into the Vitamix container and secure the lid.
    4. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
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Nutrition

1 serving (90 g)
Calories 36
Total Fat 11g
Total Carbohydrate 12g
Dietary Fiber 3g
Sugars 2g
Protein 4g
Sodium 210g
Saturated Fat 1g

Chef's Note

  • It's fun to make a tasty, vegetable-packed dip for dunking an array of crisp, fresh veggies. Cauliflower packs a punch with its vitamins C and K, promoting immune health and strong bones, while the earthy hazelnuts add heart-healthy fats and a satisfying crunch. White beans contribute a boost of plant-based protein and fiber, making this dip not only filling, but also great for digestion. Perfect for snacking or as a spread, this vibrant dip is a delight that nourishes your body and tantalizes your taste buds!
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