I’m not a big dip person, for some reason every time that I see a dip I automatically think that’s going to be full of gluten and dairy and fats and overall, ingredients that are just not good for you. So when a friend told me that she made her dips using roasted cauliflower I knew I needed to find out more about that, and after some experimenting this French Cauliflower Dip came to life.
And to be completely honest with you I could not be more proud of it! It’s not only really easy to make, but it’s also so flavorful and so delicious that even die hard dip fans rave about it! Like really rave about it and really ask for the recipe and really want to make it at home. And when people rave about your recipe, and ask for the recipe and then send you pictures of how the did it, you know the recipe is a total winner.
For me, the secret is roasting the cauliflower until it’s soft and tender, I like to add a bit of olive oil, salt, pepper and throw a couple of garlic cloves in there. All mixed into a big pan of deliciousness and then roasted until fragrant.
While that’s roasting, it’s time to make the french onion which is basically onion cooked until soft and tender with a bit more of olive oil and a generous drizzle of balsamic vinegar. Just talking about it is making me crave this dip big time.
And then it’s just a matter of taking everything into a food processor and serving it into a huge bowl. Trust me, you are going to need a big batch if you want it to last more than 3 seconds.
French Cauliflower Dip
½ Cauliflower head
2 Garlic cloves
2 Tbsps olive oil
1 Onion, sliced
2 Tsps balsamic vinegar
1 Tbsp chopped parsley
Salt and pepper to taste
Preheat oven to 400F.
Cut the cauliflower into florets and take to a baking sheet.
Add the garlic cloves, some olive oil drizzles, salt and pepper.
Take to the oven and roast for 30 – 40 minutes.
While roasting the cauliflower, place the onion slices in a small pan over medium heat.
Cook with the olive oil and balsamic vinegar until soft and tender and then remove them from the heat.
Transfer to a food processor the cauliflower florets, garlic cloves, and onions.
Add the chopped parsley and pulse until soft and creamy, if desired add some more olive oil.
Top with more french onions.
Serve and enjoy!
In case you are wondering what to serve this delicious cauliflower dip with, try sliced radishes (since they are crunchy like a cracker), endives, homemade sweet potato chips, with these Rosemary and sesame paleo crackers.
Tuesday 27th of December 2016
The vinegar is the only part I question. Only just because I don't have a liking for it.