Keto Cauliflower Dip Recipe
Ingredients
1/2 head of cauliflower (300 g), broken into florets
3 Tablespoons of olive oil (45 ml), divided
3 cloves of garlic (9 g), peeled
2 Tablespoons of lemon juice (30 ml)
2 teaspoons (10 ml) tahini (or almond butter)
Sea salt and freshly ground black pepper, to taste
1 teaspoon (2 g) fresh parsley, finely chopped
Cherry tomatoes and cucumber batons, to serve with
Preparation
1
Preheat the oven to 400°F (200°C).
2
Chop the cauliflower florets into equal size pieces. Place in a bowl and toss in 2 tablespoons of olive oil.
3
Spread the cauliflower florets out on a greased baking tray. Take the garlic cloves as they are and secure inside a small foil parcel where no air can escape. Place onto the same tray. Roast in the oven for 30 minutes, tossing the cauliflower after 15 minutes to ensure even roasting.
4
Remove the roasted cauliflower (which should have completely softened) and put into a mini food processor with the garlic. Add the lemon juice (check for pips), the tahini, and the additional tablespoon olive oil and blitz the mixture to a smooth puree.
5
Season with salt and pepper to your liking. Top with parsley and serve with cherry tomatoes and cucumber batons, or any other vegetables that your daily macros will allow.
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About
DESCRIPTION: Find yourself in a snacking mood? Don’t worry! You won’t have to feel guilty when you snack on this easy and delicious cauliflower dip. Not only is this dip nutrient-rich, but it’s also packed with fiber so this is one snack that will actually fill you up.
Other Names:
ketosummit, keto, ketosnacks, ketocauliflowerdiprecipe
Yield:
2
Added:
Monday, July 16, 2018 - 2:06am
