Who needs mayo when you can slather this low-calorie, richly flavored vegan spread on your sandwiches? You can also use this vegan recipe as a dip for chips and crudites.
Roasted Cauliflower Spread
1 small cauliflower head, cut into florets
1 small onion, cut into wedges
1/4 cup olive oil plus more to adjust final consistency
1 tablespoon fresh thyme
2 garlic cloves, minced
Salt and freshly ground black pepper to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of cayenne
2 tablespoons chopped fresh parsley
Preheat the oven to 375 degrees F.
In a large bowl, combine cauliflower, onion, oil, thyme, and garlic. Spread in a baking dish in one layer and season with salt and pepper. Tent with foil and roast for 25 minutes, stirring occasionally.
Remove foil and continue to roast until vegetables are very tender and lightly browned.
Transfer cauliflower mixture to a food processor and add cumin, coriander, cayenne, and parsley. Blend until pureed.
Adjust consistency to your liking by adding more olive oil. Season with salt and pepper.
Use immediately or transfer to an airtight container and store in the refrigerator for up to 1 week.