This delicious, easy to make cauliflower dip is packed with flavours and is a great healthy snack when those munchies kick in. Pair it with raw vegetable sticks, rice cakes or crackers or add to your salad or pizza. It’s a great pulses-free alternative. Vegan & gluten free.
Cut the cauliflower into small florets and place in a bowl big enough to hold all the cauliflower. Drizzle the cauliflower with 1 tbsp olive oil, sprinkle with ground turmeric, salt & pepper and mix with your hands to ensure it’s coated evenly.
Arrange the cauliflower on a baking sheet and place in the oven at 180C for 13-15 minutes until it’s golden brown. Let cool for a few minutes.
Transfer the roasted cauliflower into a food processor. Add the remaining 1 tbsp olive oil, garlic powder, chilli powder, lemon juice, pine nuts and coriander and blend for around 3-5 minutes until everything is well combined. You might want to stop your blender a few times to scrape the cauliflower off the sides.
Whilst the motor is still running, start slowly adding the water, a little at a time. Keep adding the water until you reach the desired consistency. I like my dip slightly on the wet side, hence I added quite a bit of water. You might find that you’ll use less (or more) as it depends on how thick or thin you like your dip.
For best results, chill in the fridge for an hour, however if you’re impatient like me – it tastes just as good straight from the blender. Enjoy!