{Cauliflower} Chip Dip

  • Servings: 6-8
  • Difficulty: Really Easy
  • Print

I've said it before and I'll say it again. Let’s be honest. It’s all about THE sauce. Vegetables are OK on their own, but usually they taste better with hummus or ranch or something else. You don't eat pasta on its own! You don’t eat bread on its own! You don’t even eat fried cheese on its own! You add a sauce or flavor or... something. So if you don’t like the taste of vegetables…. Don’t eat them on their own! Instead of using ranch which has zero benefit for your body… use a sauce that is loaded with vegetables. So you can eat vegetables on your vegetables! It is a simple recipe. You need some cooked cauliflower… and the rest is up to your blender. Blend it up! It's yummy warmed up over cooked vegetables or cold as a dip for raw veggies! Chomp! Chomp! Chomp!

Ingredients

  • 4 1/2 c cauliflower, steamed
  • 1 c cauliflower water (leftover from cooking)
  • 2-3 cloves of garlic
  • 2 tbsp lime or lemon juice
  • 2 tbsp braggs liquid aminos
  • 1 tsp onion powder
  • 2 tbsp tahini
  • cayenne pepper, to taste

Directions

  1. To steam cauliflower: wash cauliflower and chop into relatively uniformed size pieces for unified cooking.
  2. Stove Top Method: add 2 cups of water to the bottom of a pan or kettle. Bring to boil. Add cauliflower. Add more water as necessary. Steam for about 5-8 minutes until fully tender. Remove from kettle and let cool for a bit. Save broth.
  3. Rice Cooker Method (use the steamer tray or setting): add 2-4 inches of water to your rice cooker and add chopped cauliflower and steam according to your rice cooker’s steaming instructions (about 5- 8 minutes). Check every couple of minutes for tenderness. Save broth.
  4. Add all ingredients to a high-powered blender, and blend for 1-2 minutes until creamy and smooth.
  5. Dip can be eaten hot over cooked vegetables, rice, bean, etc. It can also be eaten cool as a dip for raw veggies or as a creamy salad dressing.
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