Name: Keto Cauliflower Dip Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1/2 head of cauliflower (300 g), broken into florets; 3 Tablespoons of olive oil (45 ml), divided; 3 cloves of garlic (9 g), peeled; 2 Tablespoons of lemon juice (30 ml); 2 teaspoons (10 ml) tahini (or almond butter); Sea salt and freshly ground black pepper, to taste; 1 teaspoon (2 g) fresh parsley, finely chopped; Cherry tomatoes and cucumber batons, to serve with

Ingredients

1/2 head of cauliflower (300 g), broken into florets
3 Tablespoons of olive oil (45 ml), divided
3 cloves of garlic (9 g), peeled
2 Tablespoons of lemon juice (30 ml)
2 teaspoons (10 ml) tahini (or almond butter)
Sea salt and freshly ground black pepper, to taste
1 teaspoon (2 g) fresh parsley, finely chopped
Cherry tomatoes and cucumber batons, to serve with

Instructions

Preheat the oven to 400°F (200°C).
Chop the cauliflower florets into equal size pieces. Place in a bowl and toss in 2 tablespoons of olive oil.
Spread the cauliflower florets out on a greased baking tray. Take the garlic cloves as they are and secure inside a small foil parcel where no air can escape. Place onto the same tray. Roast in the oven for 30 minutes, tossing the cauliflower after 15 minutes to ensure even roasting.
Remove the roasted cauliflower (which should have completely softened) and put into a mini food processor with the garlic. Add the lemon juice (check for pips), the tahini, and the additional tablespoon olive oil and blitz the mixture to a smooth puree.
Season with salt and pepper to your liking. Top with parsley and serve with cherry tomatoes and cucumber batons, or any other vegetables that your daily macros will allow.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 6 g

Nutrition

Calories: 249
Sugar: 4 g
Fat: 24 g
Carbohydrates: 10 g
Fiber: 4 g
Protein: 4 g