Roasted Cauliflower and Rosemary Dip
- 1 Cup Roasted Cauliflower
- 1/2 Cup Roasted Cashews
- 1/4 Cup Olive Oil
- 1/4 Cup plus 1 Tablespoon Water
- 1/4 teaspoon each of Salt and Pepper
- 1 Tablespoon Rosemary
- a dash of Cayenne
To roast the cauliflower ahead of time, cut the head into florets, coat them with Olive Oil, salt and pepper and bake at 400 degrees for 45 minutes. To continue making the dip...
Place all ingredients into a food processor and blintz for 15 seconds!
Serve with veggies or pita bread :)