Fiery Red Pepper Cauliflower Dip

1 pound raw cauliflower florets
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt
2 1/4 jarred roasted red bell peppers, drained
1 teaspoon minced garlic
1 tablespoon fresh lemon juice
1/4 teaspoon smoked paprika
1/4 teaspoon ground cayenne pepper

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. If the cauliflower florets are large, break them into smaller, 1-inch pieces. Toss the florets in a bowl with 2 tablespoons olive oil and kosher salt. Spread the cauliflower in a single layer on the prepared baking sheet, and roast 10 minutes. Stir and continue to bake until the cauliflower is golden and soft, about 10 minutes more.

Place the roasted cauliflower, 1 tablespoon olive oil, 2 peppers, and remaining ingredients in a food processor fitted with an S blade. Pulse, pausing to scrape the sides, until the mixture is well blended and the consistency of hummus. Taste and add additional cayenne pepper if more heat is desired. Spoon the dip into a serving dish and garnish with remaining chopped red bell pepper. Serve with chopped vegetables, or crackers. Makes: approximately 1-3/4 cups.

Contributed by Kellie Hynes to The Atlanta Journal-Constitution