Warm Cauliflower Spread with Pink Peppercorn and Fresh HerbsSarah Anne Ward
Recipe information
Total Time
30 minutes
Yield
6 Servings
Ingredients
4
cup cauliflower florets (no bigger than 1 1/2 inches in length)
2
tablespoons olive oil, plus more for drizzling
1
/2 teaspoon kosher salt
4
ounces goat cheese, softened
1
/2 teaspoon freshly crushed pink peppercorns, divided
1
tablespoon chopped chives
1
tablespoon chopped parsley
1
Bag Stacy's® Simply Naked® or Stacy's® Multigrain Pita Chips
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°F. Toss cauliflower in a large bowl with 2 tablespoons olive oil and salt. Arrange in a single layer on a rimmed baking sheet and bake 10 minutes. Toss cauliflower using a spatula, rotate baking sheet and bake 10 minutes more until deeply golden brown and tender.
Step 2
Remove from oven and allow to cool slightly. Transfer to the bowl of a food processor. Add goat cheese and 1/4 teaspoon pink peppercorns and pulse until smooth. Stir in chives and parsley. Transfer to a serving dish and drizzle with more olive oil and remaining 1/4 teaspoon pink peppercorns. Serve with Stacy's® Simply Naked® or Stacy's® Multigrain Pita Chips.