Roasted Cauliflower Dip

This is my first totally improvised recipe... not that it calls for a lot of skill, but the result was still enjoyable. I had a head of cauliflower on hand and decided to make it into a dip. I hate the taste of boiled vegetables, but roasting vegetables in olive oil and salt can change the tune of any veggie-hater (I will swear to it!).

Ingredients

1 cauliflower head, cut into florets
1 tablespoon lemon juice
2 small garlic cloves
1 small pinch crushed red pepper
4 tablespoons extra virgin olive oil (divided)
1/2 teaspoon Kosher salt
Pepper

1. Preheat oven to 350 degrees.

2. In an oven safe dish, toss florets with 2 tablespoons olive oil and salt and roast for about 45 minutes, until tender and golden brown. Let cool.

3. In a food processor, pulse together the florets with garlic, lemon juice, 2 remaining tablespoons olive oil, and red pepper. Add salt, pepper, and lemon juice to taste.