Smashed Cauliflower with Dip

1: Preheat the oven to 375°F. In a large bowl, add the cauliflower and set aside. In a separate small bowl, combine melted butter, olive oil, parsley, lemon zest, balsamic vinegar, salt, and paprika. Mix to combine and toss with the cauliflower.

2: Spread the cauliflower on a sheet pan and roast for 20-23 minutes until slightly tender.

3: While the cauliflower roasts, make the ricotta and bean dip by processing white beans, ricotta, parsley, lemon juice, olive oil, cumin, salt, pepper, and garlic in a food processor until smooth.

4: Remove the cauliflower from the oven, smash each floret with a flat-bottomed cup, and roast for 9 minutes per side.

5: To serve, spread the dip on a plate, top with the smashed cauliflower, then garnish with parsley, slivered almonds, honey, and red pepper flakes.