{"id":2117,"date":"2019-03-14T13:00:46","date_gmt":"2019-03-14T16:00:46","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2117"},"modified":"2019-03-13T19:12:58","modified_gmt":"2019-03-13T22:12:58","slug":"roasted-cauliflower-walnut-dip","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/03\/14\/roasted-cauliflower-walnut-dip\/","title":{"rendered":"Roasted Cauliflower & Walnut Dip"},"content":{"rendered":"

Ingredients<\/h2>\n
\n
\n
\n
\n
1 cup walnuts, plus toasted chopped walnuts for garnish<\/div>\n
4 cups cauliflower florets (1 small head)<\/div>\n
4 teaspoons extra-virgin olive oil, divided<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
\u00be teaspoon salt, divided<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
1 head garlic<\/div>\n
\u00bd cup water, plus more as needed<\/div>\n
\u00bc cup walnut oil, plus more for garnish<\/div>\n
2 tablespoons lemon juice<\/div>\n
1 teaspoon minced fresh rosemary, plus more for garnish<\/div>\n
Ground pepper for garnish<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
\n

Preparation<\/h2>\n
\n
\n
    \n
  1. Soak 1 cup walnuts in water for 2 hours.<\/span><\/li>\n
  2. Preheat oven to 400\u00b0F.<\/span><\/li>\n
  3. Place cauliflower on a baking sheet and toss with 3 teaspoons oil and \u00bd teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and \u215b 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.<\/span><\/li>\n
  4. 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 \u00bd cup water, oil, lemon juice, rosemary and the remaining \u215b 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.<\/span><\/li>\n<\/ol>\n

    \"Roasted<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 1 cup walnuts, plus toasted chopped walnuts for garnish 4 cups cauliflower florets (1 small head) 4 teaspoons extra-virgin olive oil, divided \u00be teaspoon salt, divided 1 head garlic \u00bd cup water, plus more as needed \u00bc cup walnut oil, plus more for garnish 2 tablespoons lemon juice 1 teaspoon minced fresh rosemary, plus […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2117","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2117"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2117\/revisions"}],"predecessor-version":[{"id":2118,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2117\/revisions\/2118"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}