Healthy Vegan Football Food.....Roasted Cauliflower and Edamame Dip!

Looks like hummus, kind of tastes like hummus, but it's not hummus!  This recipe is super healthy, and tasty.  I love it as a dip, but there are definitely other things you can to do with it!  It makes a great spread for a Mediterranean style sandwich with roasted red peppers and an olive tapenade.  Yummmm....might have to try that!


I was especially excited to make this because my awesome parents just sent me an amazing new food processor.  Any new cooking gear makes me never want to leave the kitchen!  And, I looovvveeee blending, pureeing and mixing!  There was no way i was letting my new little toy sit idle for even a day!

I came up with this recipe because I had a half of a cauliflower head left and had a feeling it was on the way into the garbage.  I hate hate hate wasting food of any kind.

So I contemplated a few choices...a nontraditional dip or a great vegan soup.  I opted for a dip.  Saving my soup idea for a cold winter evening!  (be on the lookout!)

Roasted Cauliflower and Edameme Dip

Ingredients/Directions
1/2 head cauliflower cut into florets
1 tbsp evoo
1.5 c shelled edamame
1-2 large garlic clove  (depending on preference)
1/4 c evoo
1/4 c tahini
1/4 c water
1.5 lemons juiced
s+p

Preheat oven 400.  In a bowl, toss cauliflower and garlic with evoo and salt/pepper.  Place on baking sheet and cook for roughly 30 minutes.  In meantime, boil your edamame for 5 minutes, drain and set aside.
Once cauliflower and garlic is done roasting, transfer to food processor add in your cooked edamame and the remaining ingredients.  Blend until smooth.  Refrigerate until cold.