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

vegan, gluten-free // 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!