Summertime snacking needs to be light, crunchy and full of flavor (extra credit for health benefits!) This Veggie Veggie Dip definitely fits the bill.
Cauliflower, part of the cruciferous family, is the base for this dip. Cauliflower helps support detoxification pathways and is loaded with antioxidants and nutrients, including betacarotene, folate, and vitamin C.
It’s also low in carbohydrates, which makes this a great dip for those on low carb diets. While garlic is an excellent source of Manganese, Vitamin B6, Vitamin C and Copper, and a good source of Selenium, Phosphorus, Vitamin B1, and Calcium, it is the sulfur compounds in garlic that serve as its spotlight nutrients in terms of overall health benefits.
The sulfur-containing compounds in this allium vegetable have been shown to provide us with health advantages in a wide variety of body systems, including our Cardiovascular System, Immune System, Inflammatory System, Digestive System, Endocrine System, and Detoxification System.
These compounds are also thought to be a great weapon against cancer. Garlic also really packs a nutritional and flavorful punch!
This dip is delicious served warm, room temperature or chilled (perfect for the beach, pool parties, picnics, and potlucks!)
The lemon juice gives it a bright, fresh flavor as well.
This recipe is delicious served with raw veggies or homemade zucchini and carrot chips.
Here are the ingredients:
1 head Cauliflower (cut into florets)
1/3 cup Avocado Oil (divided)
6 cloves Garlic (unpeeled)
1/4 cup Lemon Juice
Sea Salt & Black Pepper (to taste)
Directions:
Preheat the oven to 400 degrees F.
Place cauliflower florets in a bowl and toss with 3 tablespoons of avocado oil. Spread them out on a greased baking tray.
Take the garlic cloves (unpeeled) and place securely inside a small foil packet where no air can escape. Place onto the same tray.
Roast in the oven for 30 minutes, tossing the cauliflower after 15 minutes to ensure even roasting.
Remove the roasted cauliflower florets (they should be completely softened in the oven) and put into a blender or food processor.
Carefully open the garlic foil parcel and squeeze the roasted flesh from the skins into the same processor. Add the lemon juice and the additional tablespoon of avocado oil and pulse the mixture to a smooth puree. Season with salt to taste.
Serve the roasted cauliflower dip with fresh cut up veggies, such as carrot sticks, celery sticks or cucumber. And enjoy!
