Name: Paleo Roasted Cauliflower Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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

Ingredients

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

Instructions

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.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 249
Sugar: 4 g
Fat: 24 g
Carbohydrates: 10 g
Fiber: 4 g
Protein: 4 g