Recipe: Cauliflower spinach dip

By Lisa Brant | 16th August 2016
A photo of fresh Cauliflower and Spinach dip

Cauliflower, when cooked and blended, makes a delightful creamy dip. This fabulous vegetable is a great source for our B vitamins (especially B6). What might surprise you is that cauliflower is an excellent source of vitamin C – one serving gives you around 75% of your recommended daily intake of this valuable antioxidant! Spinach is also good for your B vitamins – as B vitamins are water soluble you need to eat good sources of these important vitamins every day. We add extra shredded spinach before serving to bring a vivid freshness to this recipe and to supercharge our nutritional content! This delightful vegan recipe is a great addition to any summer meal time. If you like to bring even more heat to your summer menu, consider adding a touch of cayenne or some fresh chili.

Recipe: Cauliflower spinach dip

This recipe serves 6. It contains 591 calories in total, or 98 per serving.

Ingredients

3 cups cauliflower florets
2 cups lightly packed spinach leaves
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon freshly chopped basil, thyme or rosemary
1 coarsely chopped small garlic clove
Freshly ground black pepper
Handful spinach, finely shredded

Method

Steam or boil the cauliflower florets for about 8 minutes, until they are tender (but not falling apart). If you boil the cauliflower, drain and remove the water (keep some water aside in case you need it later).

Add the spinach leaves into the pan; cover and allow the steam to wilt the spinach – this will only take about 1 minute. Allow to cool.

Place the cauliflower and spinach into the food processor and add the tahini, lemon juice, olive oil, herbs, garlic, and pepper. Puree until smooth. Add one or two tablespoons of water if you want a runnier dip. Taste. Add in more lemon or herbs as needed.

Remove from the food processor and place in a bowl. Stir in the finely shredded spinach, then place in the fridge (covered) for 20-30 minutes before serving. Garnish with some extra fresh basil, thyme or rosemary and a lemon wedge.

Find more recipes on our blog page or in our Summer Food cookbook. For more information on the food that we serve for our yoga and detox retreats click here.

Headshot of Lisa Brant - Founder of La Crisalida Retreats
Lisa Brant

Lisa has been working in the field of health for over twenty years, first as an epidemiologist and now following a more alternative route! She is a therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa is a nutritionist so designs all our menus, as well as running the retreats. She is also qualified in NLP and hypnosis. Over the years Lisa has overcome her own health challenges with severe endometriosis and is happy to share her story.

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