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Spiced Cauliflower Dip with Rainbow Crudités

Serves 8


    Spiced Cauliflower Dip with Rainbow Crudités

    Roasted cauliflower gets snacky in this luxurious, plant-based cauliflower dip. You can make the dip and store sliced veggies submerged in water for a couple of days ahead of the potluck.


    Make it a meal

    Serve this dip with Herbed Chicken and Carrot Patty Lettuce Cups and wraps or flatbreads for a DIY sandwich option at your gathering.


    Spiced Cauliflower Dip with Rainbow Crudités


      • 1 small head cauliflower, core removed and cut into florets (5 to 6 cups/1.25 to 1.5 L)
      • 1/2 onion, sliced
      • 2 garlic cloves, peeled
      • 3 Tbsp (45 mL) extra-virgin olive oil, plus more for serving
      • 1 tsp (5 mL) baharat spice blend or smoked paprika, plus more to garnish
      • 1/2 tsp (2 mL) dried thyme
      • 1/2 tsp (2 mL) kosher salt
      • 3 Tbsp (45 mL) tahini
      • 2 Tbsp (30 mL) lemon juice
      • Water, as needed
      • Colourful crudités such as radishes, mini cucumbers, heirloom carrots, and sugar snap peas, for serving


      Per serving:

      • calories100
      • protein2 g
      • total fat8 g
        • sat. fat1 g
      • total carbohydrates6 g
        • sugars2 g
        • fibre2 g
      • sodium174 mg



      Preheat oven to 425 F (220 C).


      On large rimmed baking sheet, toss cauliflower, onion, and garlic with olive oil, baharat spice, thyme, and salt. Roast for 35 to 40 minutes, until cauliflower is very tender and beginning to brown. Let cool for a few minutes.


      To food processor fitted with metal blade, transfer cauliflower mixture and pulse to chop, then add tahini and lemon juice. Blend until smooth and creamy, scraping down sides as needed. If mixture is too thick, add water 1 Tbsp (15 mL) at a time, and blend again. Pour cauliflower dip into serving bowl, swoosh the top with a spoon, and then drizzle with additional olive oil and a little sprinkle of baharat and thyme. Serve surrounded by your crudités.



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      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.