This Roasted Broccoli Dip Totally Crushes Inflammation

We all know how amazing broccoli is for our bodies in a bunch of different reasons—there's fiber, folic acid, vitamins A and C, and the flavonoid kaempferol, which is an anti-inflammatory that can help protect against cancer1 and heart disease. Zita Steyn, author of Eat More Greens, is on a mission to find the most delicious ways to pack more greens into your every day. In this recipe, she combines roasted broccoli with the incredible antioxidant properties of cilantro and parsley, and fiber-rich white beans for a dip that's loaded with flavor and health benefits.

Makes about 2 cups

Method

1. Preheat the oven to 320°F (160°C).

2. Rub both cut halves of the garlic bulb with olive oil. Sprinkle with salt and pepper, then place the cut sides back together and wrap in foil.

3. Wash the broccoli, then separate into florets and dry thoroughly with a clean dishtowel. Toss the florets in some olive oil, salt, and pepper and transfer to a baking sheet, spreading them out in a single layer.

4. Roast the broccoli and garlic in the oven for 20 to 30 minutes until the broccoli is just cooked through and not burned. Roast the garlic at the same temperature, but for 45 to 60 minutes, until the cloves are soft enough to squeeze from their skins.

5. Put the remaining ingredients, with salt and pepper to taste, into a food processor or blender and add the roasted broccoli and squeezed-out garlic. Process until smooth, scraping down the sides a few times if necessary.