Delicious. Could be a really good dip. I plan on eating it with a spoon.
White Bean, Cauliflower & Parsnip Puree
1 can white beans, drained and rinsed
1 small head cauliflower, chopped coarsely
1 large parsnip, peeled and chopped into cubes
2 cloves garlic, peeled
3 Tbsp olive oil
Preheat oven to 400 F. Combine all ingredients in a roasting pan and toss to coat with olive oil.
Roast for about 40 minutes. Allow to cool slightly.
Puree in a food processor until smooth. Enjoy like you would mashed potatoes, or as a dip. Add salt and pepper if desired, to taste.