Low carb Cauliflower Pizza Dip – roasted cauliflower blended together with a few herbs & spices | Grain Free + Gluten Free + Dairy Free Option
This dip. ☝️☝️☝️
Believe me when I tell you that you need this Cauliflower Pizza Dip in your life. ASAP!
It taste like PIZZA but it’s made from CAULIFLOWER.
It’s heaven in my mouth.
A few weeks back a saw a recipe video for a low carb hummus.
It was basically everything you’d except from a regular hummus: tahini, garlic, lemon juice, olive oil, but minus the chickpeas. Instead of chickpeas they use roasted cauliflower. I ended up making it that night and was sold. It wasn’t exactly the same because obviously cauliflower & chickpeas don’t taste identical, but it was pretty damn close.
I know how opinionated people on the internet can be when it comes to what is and it’s technically hummus though – so call it whatever you want as long you follow it up with ‘delicious’!
How to Make: Cauliflower Pizza Dip (A Chickpea Free Hummus)
This recipe is pretty simple though it does take a little time to prepare since you need to roast your cauliflower first. Drizzle a couple of tablespoons of olive oil and sprinkle with salt before popping it in the oven for about 30 minutes until tender and slightly crispy.
While the cauliflower is roasting work on toasting your tomato paste on the stove top. It only takes a couple of minutes but it makes a huge difference to the overall flavour of your dip.
Once your cauliflower is ready and tomato paste is cooked it’s only a matter of minutes. Add everything to a blender or food processor and blitz until smooth and creamy. If you need to thin out your dip add a little bit of water 1 tablespoon at a time until you reach the right consistency.
You can’t go wrong with a veggie platter, gluten free pita or homemade socca. Top your final product with a sprinkling of fresh herbs and chopped tomatoes and enjoy!
Don’t forget to #asaucykitchen on instagram if you try this
Cauliflower Pizza Dip! I’d love to see what you make with it! You can also post your pictures to my facebook page!
- 1 medium head cauliflower, broken into small florets
- 2 1/2 tablespoons | 37.5 ml olive oil, divided
- 1/2 teaspoon salt plus more to taste
- 1/4 cup | 64 grams tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 2-3 cloves garlic
- 1/3 cup | 95 grams tahini
- 2 tablespoons | 30 ml lemon juice
- 3 tablespoons | 15 grams grated parmesan (can sub with vegan parmesan or nutritional yeast for dairy free option)
- 2-3 tablespoons | 30-45ml water (as needed)
- 2 tablespoons sun dried tomatoes, chopped (optional)
- Preheat oven to 425°F/200°C.
- Spread the cauliflower out on a large rimmed baking sheet and toss in 2 tablespoons olive oil and 1/2 teaspoon sea salt. Roast in the oven for 30-35 minutes until tender and crispy on the sides. Remove from the oven and let cool briefly for 5-10 minutes on tray.
- While the cauliflower is roasting: In a small pot or skillet add the remaining 1/2 tablespoon olive oil along with the tomato paste, oregano and basil and cook gently on a medium low heat for 1-2 minutes.
- Transfer the cooked tomato paste and roasted cauliflower to a large blender or food processor along with the remaining ingredients and process until smooth. Stop and scrape down the sides as needed. If you need a thinner consistency, add 2-3 tablespoons of water to help blend. Keep blending until smooth and creamy. Taste and season with more salt as needed. Stir in the the chopped sun dried tomatoes if using.
- Drizzle with olive oil and sprinkle with fresh herbs and chopped tomatoes if desired. Serve with pita chips or homemade socca and enjoy!
Store in an airtight container and keep in the fridge for up to 5 days.
Recipe adapted from The Food Network
Makes about 1 1/2 cups