This cauliflower dip is a delicious, versatile & hearty – with a full head of cauliflower in the ingredients, it has the healthy goodness of veggies, too!

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Hot Cauliflower Dip
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Course Appetizers
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Servings
Ingredients
  • 1 head cauliflower cut into florets and roasted
  • 1 can cannellini beans drained and rinsed
  • 1/3 cup olive oil extra virgin
  • 3 tbsp Parmesan cheese grated
  • 2 tbsp white wine vinegar
  • cayenne pepper to taste
  • salt & pepper to taste
  • toppings fresh herbs, chives, bacon, diced tomatoes, sour cream, olives, capers, roasted garlic
Course Appetizers
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Servings
Ingredients
  • 1 head cauliflower cut into florets and roasted
  • 1 can cannellini beans drained and rinsed
  • 1/3 cup olive oil extra virgin
  • 3 tbsp Parmesan cheese grated
  • 2 tbsp white wine vinegar
  • cayenne pepper to taste
  • salt & pepper to taste
  • toppings fresh herbs, chives, bacon, diced tomatoes, sour cream, olives, capers, roasted garlic
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place cauliflower florets on a parchment-lined baking sheet, drizzle with olive oil & season with salt & pepper. Roast at 400 degrees until golden brown, 15-20 minutes.
  2. In a food processor combine roasted cauliflower, beans, olive oil, 2 tablespoons of cheese, mustard, vinegar, cayenne and salt & pepper.
  3. Coat a 9in pie pan with non-stick spray. Spread dip evenly into pan. Top with remaining 1 tablespoon of Parmesan. Bake at 350 for 15-20 minutes or until warm.
  4. Remove from oven & add toppings of your choice.
  5. Serve with celery sticks & crackers! SO YUMMY & fun!

Enjoy!

xoxo The Produce Mom

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