Easy, healthy, and ready in minutes, this harissa cauliflower walnut dip is a surprising appetizer to serve along with raw vegetables or crackers.
- 1 medium cauliflower, cut into florets
- 3 Tablespoons olive oil, divided
- 2 large lemons, cut in half
- 2 garlic cloves, minced
- 1 Tablespoon harissa
- 1 teaspoon paprika
- Salt and pepper
- 1–2 Tablespoons water
- 1 cup (125g) walnuts
- Pita bread, for serving
- Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
- Arrange the cauliflower florets on the prepared baking sheet and brush with olive oil. Sprinkle minced garlic all over, add the lemon halves and bake for about 15 minutes. Open the oven, drizzle lemon juice from the roasted lemons over the cauliflower florets and bake for 10 more minutes or until cooked through. Set aside.
- In a small bowl, mix the remaining olive oil (about 2 Tablespoons) with the harissa, smoked paprika, salt and pepper. The mixture should not be too thick. If so, add a little bit of water until desired consistency.
- In a food processor, pulse the walnuts until reduced into tiny pieces. Add the cauliflower florets, the harissa sauce and pulse until smooth. Add a little bit more water if too thick, and taste to adjust seasoning. Refrigerate for about 15 minutes and serve along with pita bread.