My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Sunday
Dec302012

Lemon Herb Cauliflower Bean Dip

It’s like I blinked and an entire year went by. 

2013?  Really?

lemon herb cauliflower bean dip // edible perspective

How about one more recipe to add to 2012’s list?

I’ll end with something pretty simple.  Something that you can take along to that New Year’s Eve party you’re headed to.  Something that will give you a reason to eat a handful of crunchy vegetables and help soak up the champagne. 

lemon herb cauliflower bean dip // edible perspective

Something full of fresh flavor.

lemon herb cauliflower bean dip // edible perspective

Something completely irresistible…

lemon herb cauliflower bean dip // edible perspective

2012 has been quite the year—from a recipe feature in O Magazine, to acquiring my first book deal, to photographing my first and second weddings, to baking 101 gluten free doughnut recipes and submitting the final manuscript, to one million and one other happenings in between.

It’s been a whirlwind of a year but in the best way possible.  Overall, I am coming away from this year feeling optimistic, grateful, and excited.  It has been a year of growth and new opportunities, and I am ready for 2013. 

lemon herb cauliflower bean dip // edible perspective

While I may be taking the long + windy road where you get lost every other day and sometimes backtrack more than you move forward, I can clearly see things are headed in the right direction.  And I am loving it.  Every second of it.

lemon herb cauliflower bean dip // edible perspective

And now for that recipe…

lemon herb cauliflower bean dip // edible perspective

Print this!

Lemon Herb Cauliflower Bean Dip [yields  ~1 1/2 cups] inspired by Super Natural Every Day, White Bean Spread

  • 2 cups cauliflower
  • 1 small/medium garlic clove
  • 1 cup cannellini beans, rinsed + drained
  • 2 tablespoons tahini
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons lemon juice
  • 2-3 teaspoons lemon zest
  • 2 teaspoons fresh thyme
  • 1 teaspoons chopped fresh rosemary
  • salt + pepper, to taste
  • toppings: 1 teaspoon olive oil, toasted pepitas, salt, pepper, fresh herbs
    1. Steam the cauliflower until fork tender (about 10min) then rinse with cold water or place in an ice bath until chilled.  Drain water.
    2. Place the garlic in your large food processor and turn on to mince.
    3. Add in the cauliflower, beans, tahini, oil, lemon juice, 2 teaspoons zest, thyme, rosemary, salt, and pepper and process until smooth.  Scrape the sides as needed.
    4. Taste and add more salt, pepper, and/or lemon zest if needed.
    5. Chill in the fridge until ready to serve.  Flavors will develop more as it sits.
    6. Top with a drizzle of olive oil, toasted pepitas, and a sprinkle of salt + pepper.

    tip! While the cauliflower is steaming you can toast 1/4 cup raw pepitas over medium-low heat in a pan with 1 teaspoon of oil.  Add a generous sprinkle of salt and pepper, then toast stirring frequently, until golden brown.

    Photographed with vegan + gluten free herb quinoa oat flatbread.

    lemon herb cauliflower bean dip // edible perspective

    Thank you for your continued support and kindness throughout the past 3+ years.  It is so very appreciated.

    Wishing you all the best in 2013!

    Cheers!

    Ashley

    Reader Comments (24)

    So today I made roasted garlic hummus, and in my thought process, the idea of using cauliflower for a change did cross my mind, but I didn't do it. WHY!? I'll have to do it for my next batch. This looks so incredibly delicious!
    I bet this would be even more delicious if you roasted the cauliflower rather than steaming it. Roasting a cauliflower lends SUCH a divine flavor, it's my favorite way to use it in dips (or just eat it). Just a thought!
    December 31, 2012 | Unregistered CommenterKatie
    Love this recipe! I don't usually buy cauliflower because it's just one of those veggies that I hate preparing, but I always love everything that comes out of it. This dip sounds like a perfect party app! Happy New Year hun!
    December 31, 2012 | Unregistered CommenterLauren
    Cauliflower in a dip sounds awesome - I'm so ready for more vegetables!
    December 31, 2012 | Unregistered CommenterHeather @ Heather's Dish
    This looks amazing! I love the idea of using cauliflower for the base of the dip.
    December 31, 2012 | Unregistered CommenterLiz
    I love dips! This looks great, I also really like the looks of the flatbread!
    December 31, 2012 | Unregistered CommenterHerbivore Triathlete
    @Katie - That sounds like a very delicious idea! Let me know if you try it!

    @Herbivore - You must try the flat bread! They are so hearty and incredibly easy to make.
    December 31, 2012 | Registered CommenterAshley
    I'm so happy we MET this year! Happy, happy to you my friend! (and this dip looks incredible)
    December 31, 2012 | Unregistered CommenterKatie
    Love the addition of cauliflower to a bean dip! Aaand in my opinion you just can't go wrong with lemon and rosemary :) Happy new year!
    December 31, 2012 | Unregistered CommenterKatie @ Blonde Ambition
    This looks so, so, so, so, so, so good! I want to dive in a bowl of it right now!
    I love this idea! Cauliflower is a staple in my kitchen, and I love the variety of herbs/flavors you can pair with it. Happy New Year!
    What do you think the calorie count is for a serving?
    January 2, 2013 | Unregistered CommenterNicole Stout
    How do you make this look so easy? It looks absolutely delicious. I wish this was on a restaurant menu and that I could order it tonight! Thanks a ton for posting the recipe.
    January 2, 2013 | Unregistered CommenterNicole Stout
    @Nicole - Hi Nicole! I'm not sure of the calorie count. I would say it's similar to hummus but maybe less by about 1/3 - 1/2 since a lot of the bulk is made from cauliflower and I didn't use quite as much tahini and oil as hummus usually calls for. Sorry I don't know the details! You can enter in the ingredients on sites like caloriecount.com for a more accurate number. Hope that helps!
    January 2, 2013 | Registered CommenterAshley
    Since I love anything that has cauliflower in it (which is why this caught my eye), this sounds like an amazing recipe! I can't wait to try it. Thank you for sharing it. Oh and congratulations on all your success in 2012! What a wonderful journey you've had. I hope your 2013 is just as awesome :-)
    January 2, 2013 | Unregistered CommenterPaula Saardchit
    Ashley, I love this dip and it combines some of my favorite foods! I will be making some this week. Thanks for the delicious recipe, I just pinned it.
    January 3, 2013 | Unregistered CommenterShelley Alexander
    @Shelley - You're welcome! Thanks for pinning!
    January 3, 2013 | Registered CommenterAshley
    I made this dip today, and it is fantastic!!! I put a scoop on my salad instead of dressing for lunch, and it was great. Now I'm contemplating what I will dip in it tonight for my Modern Family snack. Celery, crackers, my finger .... :)
    January 9, 2013 | Unregistered CommenterCharis
    @Charis - I'm so glad to hear you enjoyed it. Thanks for letting me know! I love using bean dips like this on salads. :)
    January 9, 2013 | Registered CommenterAshley
    I made this a few days ago (roasted the cauliflower) and it's delish!! Thanks for posting. Tonight, I was craving a caesar salad and being that I'm staying away from all animal sources, I didn't know how to make a dressing. I took a spoonful of this dip, added a bunch of lemon juice, lots of pepper, some salt, nutritional yeast and a dollop of veganaise and it's surprisingly good!! :)
    January 23, 2013 | Unregistered CommenterJess
    @Jess - Thrilled that you liked the dip! Such a great idea to use it for a quick vegan caesar dressing. I have a caesar dressing on my recipe page and use nori to give it a little salty-fish-like flavor. I've been experimenting with kelp granules as well, instead of anchovies.
    January 23, 2013 | Registered CommenterAshley
    What a great alternative to cream cheese! Thank you!
    January 25, 2013 | Unregistered CommenterNora
    Is there a recipe for the iron skillet crackers shown in the photos? Maybe I missed the link somewhere? They are beautiful!
    November 7, 2013 | Unregistered CommenterMelissa
    @Melissa - The recipe is actually for a hearty flatbread. The link is at the end of the recipe but here it is as well! Enjoy! http://www.edibleperspective.com/home/2012/5/3/quinoa-oat-bread-sandwiches.html
    November 8, 2013 | Registered CommenterAshley

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