Roasted Cauliflower Walnut Dip
Ingredients
- 1 cup walnuts, plus toasted chopped walnuts for garnish
- 4 cups cauliflower florets (1 small head)
- 4 teaspoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- 1 head garlic
- ½ cup water, plus more as needed
- ¼ cup walnut oil, plus more for garnish
- 2 tablespoons lemon juice
- 1 teaspoon minced fresh rosemary, plus more for garnish
- Ground pepper for garnish
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