Garlicky Roasted Cauliflower and Beet Dip

Preheat oven to 400ºF.

Spray a cookie sheet with oil spray and add cauliflower florets and beet cubes. Lightly spray the tops of the vegetables with more oil spray.

Roast vegetables for 25 minutes, then remove cookie sheet to flip vegetables and add garlic cloves. Roast for 20 minutes more, allowing to cool before blending.

Add all of the contents of the cookie sheet to your blender, along with the lemon juice, olive oil, and salt and pepper. Blend on medium, stopping to scrape down the sides of the blender a few times as needed. Blend until everything is smooth and creamy, you may need to add more olive oil if dip is too thick.

Transfer to a bowl and refrigerate for at least an hour before serving. Drizzle with olive oil, garnish with chopped parsley, and serve with fresh vegetables.