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It’s always handy to have a good homemade dip to take to social gatherings during the festive season. This dip is especially good because it has a boost from one of nature’s most protective and nourishing vegetables – cauliflower. Its delicious, creamy texture often appeals to kids so it’s sure to be popular.

Ingredients

250g (approx. 2 cups) cauliflower florets

1 can cannellini beans, drained and rinsed

1 small clove garlic, minced

1 teaspoon fresh thyme leaves, picked off stems

½ teaspoon rosemary leaves, finely chopped

Zest of one lemon

2 tablespoons lemon juice

1 tablespoon extra virgin olive oil

Good pinch or two of sea salt, to taste

Black pepper, to taste

Method

Preheat the oven to 180. Bake the cauliflower until just tender (approx 15 minutes) and allow to cool. You could also steam it if you prefer (I think baking gives it a better flavour though). Place all of the ingredients into a food processor and blend until creamy. This dip can be made ahead of time and the lovely flavours develop with time. Store in an airtight container in the fridge.

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au