Hot Artichoke Roasted Cauliflower Dip | Blue Flame Kitchen

Ingredients

• 4 cups cauliflower florets (1 inch)
• 2 tbsp canola oil
• 1/2 cup salted butter
• 4 oz (125 g) cream cheese, softened
• 1 clove garlic, chopped
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 1/2 tsp grated lemon peel
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1 can (14 oz/398 mL) artichoke hearts, drained and coarsely chopped
• 1/3 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 1/2 tsp chopped fresh thyme