CAULIFLOWER DIP (GF & VEGAN)

This delicious, easy to make cauliflower dip is packed with flavours and is a great healthy snack when those munchies kick in. Pair it with raw vegetable sticks, rice cakes or crackers or add to your salad or pizza. It’s a great pulses-free alternative. Vegan & gluten free.

I don’t know about you but I’m a total ‘serial snacker’ and I just can’t imagine how some people can last from one meal to another without snacking in between. Please give me some tips if you’re one of those strong-willed people!

Hummus & dips must be one of my favourite snacks thanks to how versatile they are – whether they’re served as a dip with raw vegetable sticks, a spread for rice cakes and toast or as a filling for stuffed aubergines or jacket potatoes. I love it ALL! However, as much as I love the traditional chickpea hummus, it doesn’t always agree with me, so I have to be mindful about how much of it I consume (which is a little hard to control sometimes, especially when it’s a girls night in with nibbles (which always involves hummus!) and an occasional glass of wine or two). This free from pulses dip is my new go-to snack which I’m slightly addicted to.

Cauliflower dip will keep in the fridge for 3 to 4 days. I sometimes make a big batch of it and keep a jar in the freezer – just let it thaw overnight in the fridge when you’re ready to use it.

In this recipe I used fresh coriander, however feel free to replace it with any other herbs you like – parsley or basil will work well too.

For those of you who are following candida diet, this is a perfect snack even during the cleansing stage.

I hope you enjoy this delicious snack. If you are re-creating this recipe, I’d love to see your take on this, so be sure to tag me on Instagram, Facebook or Pinterest, so I can find your beautiful creations.

Take care and see you next week.

Healthfully yours,

Tania x

CAULIFLOWER DIP (VEGAN & GF)

Fit Foodie Nutter Tania Pilcher

This delicious, easy to make cauliflower dip is packed with flavours and is a great healthy snack when those munchies kick in. Pair it with raw vegetable sticks, rice cakes or crackers or add to your salad or pizza. It’s a great pulses-free alternative. Vegan & gluten free.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Snack

Cuisine British

Servings 1 medium size jar

Ingredients

  

1x2x3x

• 160g cauliflower (1 medim size cauliflower)
• 2 tbsp olive oil
• 1/2 tsp ground turmeric
• Salt & pepper to taste
• 1/2 tsp garlic powder
• 1/4 tsp chilli powder
• Juice of 1 lemon
• 1 tbsp pine nuts
• A bunch of fresh coriander (or parsley)
• 3 1/4 cup water* (see instructions)

Instructions

 

• Preheat the oven to 180C and line a baking sheet with parchment paper.

Cut the cauliflower into small florets and place in a bowl big enough to hold all the cauliflower. Drizzle the cauliflower with 1 tbsp olive oil, sprinkle with ground turmeric, salt & pepper and mix with your hands to ensure it’s coated evenly.

Arrange the cauliflower on a baking sheet and place in the oven at 180C for 13-15 minutes until it’s golden brown. Let cool for a few minutes.

Transfer the roasted cauliflower into a food processor. Add the remaining 1 tbsp olive oil, garlic powder, chilli powder, lemon juice, pine nuts and coriander and blend for around 3-5 minutes until everything is well combined. You might want to stop your blender a few times to scrape the cauliflower off the sides.

Whilst the motor is still running, start slowly adding the water, a little at a time. Keep adding the water until you reach the desired consistency. I like my dip slightly on the wet side, hence I added quite a bit of water. You might find that you’ll use less (or more) as it depends on how thick or thin you like your dip.

For best results, chill in the fridge for an hour, however if you’re impatient like me – it tastes just as good straight from the blender. Enjoy!

Making this? I'd love to see!Tag your snaps @Fit.Foodie.Nutter and #fitfoodienutter