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
Ingredients
- 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
Nutrition
Per serving:
- calories100
- protein2 g
- total fat8 g
- sat. fat1 g
- total carbohydrates6 g
- sugars2 g
- fibre2 g
- sodium174 mg
Directions
01
Preheat oven to 425 F (220 C).
02
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.
03
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.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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