Roasted Cauliflower Dip is a delicious appetizer that has a slight kick to it. It’s creamy with a bold flavor. I served mine with a delicious, grainy cracker.
Roasted Cauliflower Dip
Ingredients:
1 medium size head of cauliflower, roughly chopped
3 tablespoons of olive oil or vegetable oil, to taste
6 tablespoons of nondairy yogurt
1 teaspoon of smoked paprika
1 teaspoon of Italian seasoning
1/2 teaspoon of onion powder
2 bulbs of garlic
2 teaspoons of sugar free maple syrup
1 1/2 tablespoons lemon juice
Sprinkle with Himalayan salt and pepper
Directions:
-Preheat the oven to 375F. Line a baking sheet with parchment paper. Set aside.
-In a large bowl, add the cauliflower along with onion powder, smoked paprika and Italian seasoning. Add one tablespoon of olive oil. Combine ingredients.
-Arrange cauliflower on a baking sheet in a single layer.
-Slice off the tips of the garlic bulbs and brush olive oil on top. Cover with foil and add to the baking tray. Roast for 20-25 minutes or until cauliflower is tender. Remove from oven and set aside.
-Add roasted cauliflower, garlic, nondairy yogurt, lemon juice, remaining 2 tablespoons of oil, sugar free maple syrup and seasoning to the blender. Blend until smooth and creamy. Adjust seasoning and oil as desired.
-Garnish with chopped basil, nuts and drizzle with olive oil. Enjoy!
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