With the summer party/bbq season well underway, veggie dip are always a hit! I enjoy making recipes that everyone will enjoy

Since I made my Cauliflower Crust Pizza, I have been really playing with cauliflower to make different recipes. I am really enjoying the versatility of it! Being dairy free, I was getting somewhat frustrated with my options for dips. I have made Chili Cheese Dip and Bean Dip as well as flavouring my Cashew Cream several different ways. This is just a new fabulous option!!

I have made this recipe several times and several ways. This is the best dip yet!!

Delicious with raw veggies or with nacho chips.

Garlicky Cauliflower Dip (Dairy Free/ Vegan)

Preheat oven to 400 degrees.

4 c. chopped cauliflower- about 1/2 a head of cauliflower

1/2 c. chopped onion- a medium size onion

1/3 c. olive oil

1/3 c. apple cider vinegar

1 Tbsp. mustard powder

1 Tbsp. dry basil

1/4 tsp. cayenne pepper (optional)

4 cloves garlic- chopped

1 c. cooked whitey navy beans**

3-5 Tbsp. water

sea salt to taste

Put cauliflower, onion, olive oil, mustard powder and cayenne into a two quart casserole dish and mix thoroughly.

Roast for twenty minutes. Add garlic and stir. Roast for another twenty minutes. Take out and let cool.

After cauliflower mixture has cooled put it in food processor, add beans and pulse. Add one tablespoon of water at a time to make a smooth consistency.

Keep in a covered bowl in the fridge for up to five days. Make approximately 6 cups.

** You can use any white cooked bean.

Shared On: Allergy Free Wednesdays, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love, Swap N’ Share Sunday, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not

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