This spread is the most simple and easy dinner eva. You just need a few bits of ingredients and a food processor. AND, you’re good!
White Bean, Cauliflower, and Spinach Spread + quesadilla (adapted from Martha Stewart)
5 garlic cloves, unpeeled
3 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and ground pepper
1 can (15.5 ounces) white beans, rinsed and drained
1 teaspoon lemon zest, plus 1 tablespoon lemon juice
– Preheat oven to 375 degrees. On a rimmed baking sheet, toss cauliflower and garlic with 2 tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.
– In a food processor, combine cauliflower, garlic, beans, spinach, 1 tablespoon oil, lemon zest and juice, and 1/4 cup hot water. Process until smooth. Season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.) Serve drizzled with oil.