Roasted cauliflower, red pepper and walnuts spread

This delicious spread can be used in sandwhiches, Buddha bowls, with potatoes or crackers . You can also use jarred roasted red peppers to speed up the process, if you have them at hand.

- 1 small cauliflower head, cut into florets 
- 3 red peppers, cut into bite size pieces
- 1/2 cup walnuts, lightly toasted
- 1-2 garlic cloves, mashed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2-3 Tablespoons freshly squeezed lemon juice
- 4 Tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper

Place the walnuts in a food processor and pulse until ground then reserve. Place the cauliflower florets on a baking sheet lined with parchement paper and toss with 2 Tablespoons olive oil. Roast at 375F for about 20 minutes or until fork tender. Place the red peppers on a separate baking sheet lined with parchment paper and toss with remaining 2 Tablespoons olive oil and roast alongside the cauliflowers until fork tender. Allow the veggies to cool slightly then, working in batches,  pulse in a food processor together with the garlic, onion powder, garlic powder, lemon juice, salt and pepper. Taste and adjust seasonings. Serve with your favourite bread and enjoy!

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