Baked Cauliflower Dip

Cauliflower has become the new cream cheese – Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. This healthy snack is easy to prepare and packed full of flavour. It’s paleo, vegan and gluten-free but don’t tell the guests!

Prep Time:

10 minutes

Ingredients:

1 small head of cauliflower florets

2 tablespoons tahini (sesame seed paste)

1 large garlic clove

2 tablespoons lemon juice (about ½ a lemon)

3 tablespoons olive oil

1 teaspoon ground turmeric

1 teaspoon curry powder

¼ teaspoon ground nutmeg

½ teaspoon sea salt

Instructions:

1. Preheat oven to 425F. Line a baking tray with baking paper.

2. Spread the cauliflower florets out on the pan and drizzle with oil or spray with cooking spray.

3. Roast the cauliflower for about 40 minutes or until golden. Allow to cool.

4. When cooled, place all ingredients in a food processor or high-powered blender. Blend until smooth.

5. Adjust to taste with extra lemon juice, salt or curry powder.

6. Garnish with extra-virgin olive oil, olives, chopped parsley and/or lightly roasted pine nuts.

Linda Krick is a Medical Herbalist, in practice along the northern beaches for over 14 years, and Teacher at NatureCare College. She is experienced in herbal medicine, nutritional medicine, diagnostic tests, Body Composition Analysis, dietary modification and lifestyle coaching. Book your appointment with Linda PH: 0412 208 982 www.lindakrick.com.au