1medium head cauliflowerstem removed and broken into small florets (about 1 1/2 pounds after preparation)
1tablespoongrapeseed or safflower oil
Coarse or kosher salt and black pepper
6largeunpeeled garlic cloves
1 1/2cupscooked cannellini or great northern beansor 1 can cannellini or great northern beans, drained and rinsed
2tablespoonsextra virgin olive oil
6slicesof toastedcrusty whole grain bread, cut into halves
1/2cupfinely chopped parsley leavesoptional, for garnish
Preheat oven to 400F. Toss the cauliflower florets in the grapeseed or safflower oil and spread onto two parchment or foil-lined baking sheets. Nestle the garlic cloves in between the cauliflower and sprinkle it all with coarse/kosher salt and black pepper. Roast for 25-30 minutes, or until the cauliflower is gently browning, stirring once halfway through. Allow the cauliflower to cool for 10 minutes.
Place the beans, sea salt, paprika, and lemon juice in a food processor fitted with the S blade. Add 1 heaping cup of the roasted cauliflower (you should have another heaping cup left--that's for garnishing the toasts!). Take the garlic cloves, which should be soft now, and squeeze in the roasted garlic, discarding the peels.
Pulse everything a few times to break it down, and then process it until relatively smooth, stopping once or twice to scrape the bowl down. With the motor running, drizzle in the olive oil. Continue processing the mixture until it's smooth and even (though you'll retain some texture no matter what -- it won't look like super smooth hummus!).
Spread two tablespoons of the spread onto each toast half. Top them with the remaining roasted cauliflower florets and a sprinkle of parsley leaves, if desired. Serve.
Leftover dip will keep in an airtight container in the fridge for up to four days.