Preheat oven to 375. On a rimmed baking sheet, toss cauliflower and garlic with 2 tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and brown; about 25-30 minutes. When garlic is cool, remove peel.
In a food processor, combine cauliflower, garlic, beans, remaining 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.
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 39 (54%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 137.4mg||5 %|
|Potassium 278.9mg||7 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 5.3g|
|Protein 3.5g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 72
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