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TO MAKE AHEAD: Refrigerate for up to 1 day. This creamy dip has the texture of hummus but swaps chickpeas for roasted cauliflower. A head of roasted garlic gives it great flavor.

Roasted Cauliflower & Walnut Dip

walnuts, plus toasted chopped walnuts for garnish

cauliflower florets (1 small head)

extra-virgin olive oil, divided

salt, divided

head garlic

water, plus more as needed

walnut oil, plus more for garnish

lemon juice

minced fresh rosemary, plus more for garnish

Ground pepper for garnish

Place cauliflower on a baking sheet and toss with 3 teaspoons oil and 1 teaspoon salt. Slice the tip off garlic head, exposing the cloves. Drizzle with the remaining 1 teaspoon oil and teaspoon salt and wrap in foil. Place on the baking sheet. Roast, stirring the cauliflower once, until tender, 35 to 40 minutes. Let cool on the baking sheet for 5 minutes.

Transfer the cauliflower to a food processor. Squeeze the garlic cloves out of the skins into the food processor. Drain the walnuts and add to the food processor, along with 1/2 cup water, oil, lemon juice, rosemary and the remaining 1/8 teaspoon salt. Puree until mostly smooth, adding more water, 1 tablespoon at a time, if needed. Transfer to a bowl and top with pepper, toasted walnuts and more oil and rosemary, if desired.