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Prep Time:15 minsAdditional Time:2 hrs 30 minsTotal Time:2 hrs 45 minsServings:16Yield:2 cupsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:2 hrs 30 minsTotal Time:2 hrs 45 minsServings:16Yield:2 cups
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:2 hrs 30 mins
Additional Time:
2 hrs 30 mins
Total Time:2 hrs 45 mins
Total Time:
2 hrs 45 mins
Servings:16
Servings:
16
Yield:2 cups
Yield:
2 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwalnuts, plus toasted chopped walnuts for garnish4cupscauliflower florets (1 small head)4teaspoonsextra-virgin olive oil, divided¾teaspoonsalt, divided1headgarlic½cupwater, plus more as needed¼cupwalnut oil, plus more for garnish2tablespoonslemon juice1teaspoonminced fresh rosemary, plus more for garnishGround pepper for garnish
Cook Mode(Keep screen awake)
Ingredients
1cupwalnuts, plus toasted chopped walnuts for garnish
4cupscauliflower florets (1 small head)
4teaspoonsextra-virgin olive oil, divided
¾teaspoonsalt, divided
1headgarlic
½cupwater, plus more as needed
¼cupwalnut oil, plus more for garnish
2tablespoonslemon juice
1teaspoonminced fresh rosemary, plus more for garnish
Ground pepper for garnish
DirectionsSoak 1 cup walnuts in water for 2 hours.Preheat oven to 400 degrees F.Place cauliflower on a baking sheet and toss with 3 teaspoons oil and 1/2 teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and 1/8 teaspoon salt and wrap in foil. Place on the baking sheet. Roast, stirring the cauliflower once, until tender, 35 to 40 minutes. Let cool on the baking sheet for 5 minutes.Transfer the cauliflower to a food processor. Squeeze the garlic cloves out of the skins into the food processor. Drain the walnuts and add to the food processor, along with 1/2 cup water, oil, lemon juice, rosemary and the remaining 1/8 teaspoon salt. Puree until mostly smooth, adding more water, 1 tablespoon at a time, if needed. Transfer to a bowl and top with pepper, toasted walnuts and more oil and rosemary, if desired.TipsTo make ahead: Refrigerate for up to 1 day.Originally appeared: EatingWell Magazine, April 2019
Directions
Soak 1 cup walnuts in water for 2 hours.Preheat oven to 400 degrees F.Place cauliflower on a baking sheet and toss with 3 teaspoons oil and 1/2 teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and 1/8 teaspoon salt and wrap in foil. Place on the baking sheet. Roast, stirring the cauliflower once, until tender, 35 to 40 minutes. Let cool on the baking sheet for 5 minutes.Transfer the cauliflower to a food processor. Squeeze the garlic cloves out of the skins into the food processor. Drain the walnuts and add to the food processor, along with 1/2 cup water, oil, lemon juice, rosemary and the remaining 1/8 teaspoon salt. Puree until mostly smooth, adding more water, 1 tablespoon at a time, if needed. Transfer to a bowl and top with pepper, toasted walnuts and more oil and rosemary, if desired.TipsTo make ahead: Refrigerate for up to 1 day.
Soak 1 cup walnuts in water for 2 hours.
Preheat oven to 400 degrees F.
Place cauliflower on a baking sheet and toss with 3 teaspoons oil and 1/2 teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and 1/8 teaspoon salt and wrap in foil. Place on the baking sheet. Roast, stirring the cauliflower once, until tender, 35 to 40 minutes. Let cool on the baking sheet for 5 minutes.
Transfer the cauliflower to a food processor. Squeeze the garlic cloves out of the skins into the food processor. Drain the walnuts and add to the food processor, along with 1/2 cup water, oil, lemon juice, rosemary and the remaining 1/8 teaspoon salt. Puree until mostly smooth, adding more water, 1 tablespoon at a time, if needed. Transfer to a bowl and top with pepper, toasted walnuts and more oil and rosemary, if desired.
Tips
To make ahead: Refrigerate for up to 1 day.
Originally appeared: EatingWell Magazine, April 2019
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Nutrition Facts(per serving)91Calories9gFat3gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
