Paleo Roasted Cauliflower Dip
Put some zip in your dip – but without the calories, sugar, and preservatives of most store-bought options. Paired with your favorite veggies, this dip is a perfect, healthy addition to any social gathering.
Traditional Veggie Dip
The first ingredient in many dips is sour cream, an obvious problem if you’re living paleo. They can also contain oils and preservatives that aren’t good for you.
Fortunately, this roasted paleo cauliflower dip offers an easy alternative that doubles down on your veggie intake. The major appeal of dip is that it jazzes up ho-hum raw veggies.
Enhancing the Flavor
Cauliflower isn’t exactly known as a delicacy. Like it or loathe it, it doesn’t have a particularly strong taste. That’s where roasting comes into play.
Roasting cauliflower – or most any veggie – helps bring out the natural sugars. Instead of the sharper (some might say bitter) taste it holds in its raw state, roasted cauliflower boasts a smooth, nuttier taste that is enhanced by spices and lemon juice.
This citrus fruit is high in Vitamin C, which, among other things may reduce your risk of heart disease, stroke, and even the common cold. While you’re only using two tablespoons in this recipe, every little bit helps.
Lemon juice is a fantastic flavor enhancer. If you have high blood pressure or just want to limit your salt intake, lemon juice or zest makes a great salt swap in this and other recipes.
In fact, taste test studies have shown that the use of lemons in recipes with reduced salt was preferable to the original higher-sodium versions.
So you’ve got this dip…what pairs well with it? Just about anything. I suggest cherry tomatoes, cucumber batons, and carrot sticks.
- 1/2 head of cauliflower (300 g), broken into florets
- 3 Tablespoons of olive oil (45 ml), divided
- 2 Tablespoons of lemon juice (30 ml)
- 1 Tablespoon (15 ml) tahini
- 1 Tablespoon (7 g) garlic powder
- 1 Teaspoon (2 g) onion powder
- Sea salt and freshly ground black pepper, to taste
- Cherry tomatoes, cucumber batons, carrot sticks to serve with
- Handful of pomegranate seeds and parsley leaves, for garnish
- Preheat the oven to 400°F / 200°C.
- Break the cauliflower into florets and toss with 2 tablespoons of olive oil.
- Spread them out on a lined baking tray. Roast in the oven for 30 minutes, tossing the cauliflower after 15 minutes to ensure even roasting. Let cool for a few minutes.
- Place the roasted cauliflower florets along with the lemon juice, tahini and the additional tablespoon of olive oil, garlic powder, and onion powder, and food process until a smooth dip forms. Season with salt and pepper to your liking.
- Top with the parsley and pomegranate seeds and serve alongside cherry tomatoes, cucumber and carrot sticks.
All nutritional data are estimated and based on per serving amounts. Net Carbs: 6 g
- Calories: 249
- Sugar: 4 g
- Fat: 24 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 4 g