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Creamy Lemon Thyme Dip

Ingredients

• 250 g (approx. 2 cups) cauliflower florets
• 1 can cannellini beans, drained and rinsed
• 1 small clove garlic, minced
• 1 teaspoon fresh thyme leaves, picked off stems
• ½ teaspoon rosemary leaves, finely chopped
• Zest, one lemon
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• Good pinch or two sea salt, to taste
• Black pepper, to taste

Directions

Preheat the oven to 180℃/350℉.
Bake the cauliflower until just tender (approx 15 minutes) and allow to cool. You could also steam it if you prefer (I think baking gives it a better flavour though).
Place all of the ingredients into a food processor and blend until creamy.
It can be made ahead and the lovely flavours develop with time.
Store in in airtight container in the fridge.