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.
CAULIFLOWER DIP (VEGAN & GF)
- 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)
- Preheat the oven to 180C and line a baking sheet with parchment paper.