Creamy Cauliflower Dip with Crudites

Ingredients

  • 1 medium cauliflower, trimmed of green leaves and cut into 2-inch pieces
  • 1 clove garlic, peeled
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 3 tablespoons tahini
  • salt and ground black pepper, as desired
  • 2 tablespoons fresh Italian parsley, chopped for garnish
  • Crudites
  • 2 Belgian endive, leaves separated
  • 1 bunch radishes, thinly sliced

Preparation

  1. Bring 1/4 inch of lightly salted water to boil in a medium saucepan. Add the cauliflower and garlic and cook until tender, about 15 minutes. Drain and set aside.
  2. Warm the olive oil in a medium skillet and saute the onion until transparent and wilted, about 15 minutes.
  3. Combine the drained cauliflower, onion, lemon zest and juice and tahini into the bowl of a food processor. Process until smooth, scraping down the sides as necessary. Taste and season with salt and pepper as desired.
  4. Transfer dip to a serving dish, garnish with parsley and serve with crudites above.

Categories

  • Appetizer
  • Side Dish
  • Snack
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • Vegan
  • Vegetarian
  • MHealthy

Nutrition Information

Serves
8
Calories
74.00
Total Fat (g)
6.00
Saturated Fat (g)
1.00
Sodium (mg)
11.00
Total Carbohydrates (g)
4.00
Dietary Fiber (g)
1.00
Protein (g)
1.00