Roasted Cauliflower Pumpkin Swirl DipSource


Roasted Veggies:

  • 1 head cauliflower, chopped
  • 1 medium sweet onion, chopped
  • 3 Tbsp olive oil
  • pinch of truffle salt and fine black pepper

Pumpkin Swirl:

  • 3/4 cup canned organic pumpkin, unsweetened
  • 1 cup garbanzo beans, canned/drained/unsalted
  • 1/4 cup maple syrup
  • 2 Tbsp olive oil
  • 1/4 tsp garlic powder
  • 1 tsp cider vinegar
  • dash cinnamon
  • salt to taste

White Puree:

  • roasted cauliflower (about 8 cups loose)
  • roasted onion
  • olive oil drizzle from roasting pans
  • 3-6 Tbsp soy creamer or milk (plain) until blends smooth
  • salt to taste

garnish: small florets of roasted cauliflower and bits of roasted onion, drizzle EVOO, pepper


1. Turn oven to 425 degrees.
2. Wash and chop cauliflower. Add to large baking sheet.
3. Chop onion – also add to baking sheet.
4. Drizzle extra virgin olive oil over top the roasting veggies – salt/pepper. And lightly toss in pan to coat veggies. Roast for about 20-25 minutes or until tender and slightly caramelized.
5. In a blender or food processor puree the pumpkin swirl ingredients, set aside. Rinse blender of pumpkin mixture.
6. Remove veggies from oven when ready and add to blender or fp. I used my Vitamix. (note: keep a few whole bits out for garnish). Add the soy milk/creamer (as needed to loosen blend) as well as all the leftover oil from the roasting pan. Blend until smooth and creamy. Salt to taste. I love adding truffle salt or oil to the cauliflower/onion mixture.
7. Add white mixture to oven-friendly serving dish. Top with the pumpkin mixture in the center. Press pumpkin to bottom of dish – then use a form or toothpick to create a swirl pattern.
8. Top with EVOO, cauliflower florets and a few leftover onion bits. Pepper. Slowly bake at 250 degrees to your desired moistness. As the mixture bakes, the top layer will dry out a bit and become more like a crust. Serve warmed, chilled or baked. Makes about 6-7 cups of dip.

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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