Ingredients
- 1/2 head of cauliflower (300 g), broken into florets 3 Tablespoons of olive oil (45 ml), divided 3 cloves of garlic (9 g), unpeeled 2 Tablespoons of lemon juice (30 ml) Sea salt, to taste Radishes and cucumber sticks, to serve with
Recipe Description
This versatile, tasty dip will add some flavor to your veggies without compromising the healing effects of your AIP diet.
Going AIP can be a huge change. From birthday parties to getting together to watch football on the weekend, food is often a central part of social gatherings. It’s easy to miss your favorite meals and snacks, but it’s exciting to find new favorites too.
This dip has all the craveability of your traditional store-bought (and likely inflammatory) dips. For that reason, make sure you keep yourself from going overboard if you decide to make a larger portion.
Recipe Directions
- Preheat the oven to 400°F (200°C).
- Place cauliflower florets in a bowl and toss with 2 tablespoons of olive oil.
- Spread them out on a greased baking tray.
- Take the garlic cloves as they are and secure inside a small foil parcel 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, caramelized cauliflower florets (which should have completely softened) and put into a mini food processor.
- Carefully open the garlic foil parcel and squeeze the roasted flesh from the skins into the same processor. Add the lemon juice (check for pips) and the additional tablespoon olive oil and blitz the mixture to a smooth puree. Season with salt to your liking.
- Serve the roasted cauliflower dip with fresh, washed radishes and cucumber sticks, or any other vegetables you may prefer.
