Lemon Herb Cauliflower Bean Dip

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

2013?  Really?

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. 

Something full of fresh flavor.

Something completely irresistible…

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. 

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.

And now for that recipe…

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.

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

Comments

[jodye @ chocolate and chou fleur]

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!

[Katie]

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!

[Lauren]

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!

[Heather @ Heather's Dish]

Cauliflower in a dip sounds awesome - I'm so ready for more vegetables!

[Liz]

This looks amazing! I love the idea of using cauliflower for the base of the dip.

[Herbivore Triathlete]

I love dips! This looks great, I also really like the looks of the flatbread!

[Ashley]

@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.

[Katie]

I'm so happy we MET this year! Happy, happy to you my friend! (and this dip looks incredible)

[Katie @ Blonde Ambition]

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!

[Amber @ Slim Pickin's Kitchen]

This looks so, so, so, so, so, so good! I want to dive in a bowl of it right now!

[Laura @ Sprint 2 the Table]

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!

[Nicole Stout]

What do you think the calorie count is for a serving?

[Nicole 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.

[Ashley]

@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!

[Paula Saardchit]

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 :-)

[Shelley Alexander]

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.

[Ashley]

@Shelley - You're welcome! Thanks for pinning!

[Charis]

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 .... :)

[Ashley]

@Charis - I'm so glad to hear you enjoyed it. Thanks for letting me know! I love using bean dips like this on salads. :)

[Jess]

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!! :)

[Ashley]

@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.

[Nora]

What a great alternative to cream cheese! Thank you!