We all know how much Pathways likes dips right? I mean we are constantly whipping up different versions of hummus or spreads; usually consisting of similar ingredients. Sometimes we will add peppers or tomatoes, herbs or flavors to change it up, but this recipe is all together different. It is not made with any beans, but instead cauliflower constitutes the bulk of this dip.
Let’s talk about cauliflower for a second: it’s kind of like the new kale in a way. People are using it for everything. You can make a pizza crust out of cauliflower, use it in casseroles, substitute as rice (yes, really), roast in the oven, or sautee on the stove top. I have even seen people using frozen cauliflower to add some veggies to their smoothie. Yeah, so I think the point I am trying to make is that it is extremely versatile. And this recipe shows, yet again, how you can use cauliflower as a healthy substitute. More veggies on our plates? Yes, please!
I recently had some sauteed cauliflower and made a tahini sauce to drizzle on top. It was just so delicious. So blending up roasted cauliflower with lots of tahini seemed like the obvious flavor combination here. Of course tons of garlic was added because who doesn’t love roasted garlic? The citrus and vinegar helped bring out the flavors, while adding fresh herbs was the green we always seem to crave in these otherwise monochromatic dishes.
Because we love chips, dipping root vegetable chips in this just seemed right. I’ve also used this on a sandwich, and as a side to my broccoli for lunch. It seems you can just eat with a fork too because it really is that tasty (don’t worry, we won’t judge you). Regardless of how you indulge, or what you top it with, we hope this recipe brings the whole family, and lots of friends, around the table for something to snack on this holiday weekend. Who knows, maybe that stubborn cousin who never eats veggies, or the kids that usually refuse to finish their plate will also dig in.
What You’ll Need:
- 1 head cauliflower, greens and core removed, chopped
- 1 large bulb garlic (about 13 cloves), peeled
- 1/3 cup olive oil, plus more for cooking and drizzling
- 1/3 cup tahini
- 1/2 – 1 lime or lemon, juiced (we used 1/2 and added a little more according to taste)
- 1/4 tsp cumin
- 2 T fresh parsley, plus more to garnish
- 1 tsp apple cider vinegar
- sea salt and pepper to taste
- paprika, for serving
- feta (optional)
What to Do:
- Preheat oven to 400°.
- Add cauliflower, garlic cloves, and a few tablespoons of olive oil to baking pan and roast for about 15 minutes or until cauliflower has browned and is soft. Remove from oven and allow to cool a bit.
- Combine roasted cauliflower and garlic in a food processor with more olive oil, tahini, lime juice, cumin, parsley, vinegar, salt and pepper. Blend everything together, and if you need to add some water to help it, begin with a couple tablespoons and keep adding until you get the desired consistency.
- Taste and add more salt or lime juice if necessary.
- Serve topped with fresh parsley, paprika, drizzled olive oil and feta if you like (it was a great combination!) with chips or fresh sourdough bread.
Makes about 2 cups of dip